Ingredients

• 5-6 long firm aubergines (preferably seedless)
• 1 cup - crumbled fresh paneer
• 1 tbsp - paneer, grated
• 5 green chillies, crushed
• 1/2 tsp - ginger, grated
• 1/2 tsp - garlic, grated
• 2 tbsp - cheese, grated
• 1/2 tsp - ajwain seeds
• 1/2 tbsp - coriander, finely chopped
• salt to taste
• 1 tbsp - melted butter

How to Make Paneer Stuffed Aubergines(Brinjal)

• Make lengthwise slits in the aubergines.
• Place in boiling salted water for 5-7 minutes.
• Drain and pat dry with a kitchen towel.
• Mix all other ingredients except butter.
• Stuff mixture well into brinjals.
• If necessary, tie with a string to keep intact.
• Melt butter and brush over all brinjals.
• Arrange in a shallow casserole, side by side.
• Before serving, grill in a hot oven, till skins sizzle well.
• Remove and unstring if tied.
• Garnish with a tbsp. of grated paneer.
• Serve hot with naan or rice.