Ingredients

• 4 - Large aubergines/eggplants (brinjals)
• 2 - Potatoes, peeled and chopped into small pieces
• 4 tbsp - Oil
• 1 - Big onion, sliced finely
• 1 - Tomato, chopped finely
• 4 tbsp - Oil
• 1 tbsp - Flour
• 1 tsp - Salt
• 1 tsp - Ground black pepper
• 4 - Green chillies, chopped finely
• 1 tsp - Finely chopped garlic
• 4 tbsp - Breadcrumbs
• 2 tbsp - Flour mixed with half cup of water

How to Make Aubergine and Potato Bake

• Wash the aubergines and put them whole into boiling water with 1/2 tsp salt and cook for about 5 minutes till they are half cooked.
• Remove from the water and allow it to cool.
• Cut the aubergines into halves lengthwise dividing even the stalks.
• Scoop out the insides and keep aside.
• Heat 2 tbsps oil in a pan and saute the onions, tomato, salt, pepper, green chillies and garlic for a few minutes.
• Add the chopped potatoes and a little water and simmer till the potatoes are soft.
• Add the cooked insides of the aubergines and mix well.
• Simmer for a few more minutes till all the water dries up.
• Keep aside to cool for some time.
• When slightly cold, fill this mixture in the scooped out aubergine halves and press well.
• Coat with the flour paste and sprinkle the breadcrumbs on the top.
• Brush the sides with oil and place in a baking tray.
• Drizzle some more oil all over the stuffed aubergines and bake in a hot oven for about 10 minutes till brown on top.
• Serve hot with bread.
• Recipe Courtesy: Anglo-Indian Recipes