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Hasami Age (Stuffed eggplant) Recipe

Hasami Age (Stuffed eggplant) is a popular Indian Side Dish
Author :
On :
Thursday, 1 January, 1970
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Deep Fry Recipe
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes


  • Eggplant - 6
  • Onion - 2 (small and chopped)
  • Cheese 4 tsp (grated)
  • Minced Meat 250gm (chicken or pork)
  • Bread crumbs 3 tsp
  • Salt according to taste
  • Water 1.5 tsp
  • Cornstarch 1 tsp
  • Butter 1 tsp
  • Oil for deep frying
  • How to Make Hasami Age (Stuffed eggplant):

    1. Remove the stem part of the eggplant. Cut lengthwise in half. Then make another lengthwise cut, but not all the way through. Then soak in the salted water.
    2. Put butter in a pan and saute onion. Then put meat, bread crumbs, salt and water.
    3. Lower the heat and cover the pan to cook for one minute.
    4. Put the cheese and mix well.
    5. Keep aside for cooling. Then divide into six parts.
    6. Wipe off the water from the eggplant. Sprinkle cornstarch on the cut surface.
    7. Place the layer of meat mix between the eggplant halves. And again sprinkle the cornstarch around the meat.
    8. Heat oil for deep frying. On medium heat, fry eggplant for 4-5 minutes. Or cook until the meat is well done.


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