Hasami Age (Stuffed eggplant)

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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)

  • 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.
  • Put butter in a pan and saute onion. Then put meat, bread crumbs, salt and water.
  • Lower the heat and cover the pan to cook for one minute.
  • Put the cheese and mix well.
  • Keep aside for cooling. Then divide into six parts.
  • Wipe off the water from the eggplant. Sprinkle cornstarch on the cut surface.
  • Place the layer of meat mix between the eggplant halves. And again sprinkle the cornstarch around the meat.
  • Heat oil for deep frying. On medium heat, fry eggplant for 4-5 minutes. Or cook until the meat is well done.