Brinjal Cutlets

Recipe by
Total Time:
1.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Hard

Take a look at more Snacks Recipes. You may also want to try Potato and Corn Rolls, Palazthappam, Avocado Toast , DRY FRUIT MODAK

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  • 500g - minced mutton
  • 2 - large brinjals
  • 3 tsp - oil
  • 1 - Onion, finely chopped
  • 1 - clove garlic, finely chopped
  • 2 - green chillies, finely chopped
  • 1 tsp - turmeric
  • 1 egg - beaten
  • 4 tsp - bread crumbs

How to Make Brinjal Cutlets

  • Cook the egg plant in boiling salted water for 15 minutes or until it's almost tender.
  • Drain and cool it.
  • Heat oil in a pan and saute the onions until golden.
  • Add the garlic, chopped chillies and turmeric and fry for 5 minutes.
  • Add minced mutton and stir it continuously, add salt according to taste (if needed add a little bit of water to soften it ) and cook for 20 minutes until tender
  • Cut the large brinjal in two equal halves (lengthwise).
  • Gently scoop out the pulp and add to the minced mutton and mix it well.
  • Fill the eggplant with the minced mutton mixture and coat the surface of it with beaten egg and sprinkle bread crumps
  • Cook this in an oven for 5 to 6 minutes until it gets a golden texture.