Wednesday 27 November 2013

Cottage Cheese Stuffed Aubergines


Soft and cheesy aubergines stuffed with Cottage cheese, capsicum and garlic is best to compliment with salad and soup….
  

Ingredients:

8 small  Aubergines / Brinjals
100 gm Cottage Cheese (paneer), crumbed
1 tsp garlic, finely chopped
1 tsp parsley, chopped
2 tbsp capsicum, finely chopped
½ tsp black pepper powder
50 gm mozzarella cheese, grated
1 tbsp olive oil, plus extra for drizzling
1 tbsp lemon Juice
Salt to taste
50 gm bread crumbs

Method:

  • Cut into half length-ways and scoop out the insides with a knife. Keep aside.
  • Preheat the oven to 190° C.
  • Sprinkle the 1 tsp lemon juice over the aubergines to prevent discoloration.
  • Brush aubergines with little oil, season with salt and place in a baking dish. Cover with foil and bake for 10 min.
  • In a pan heat oil and cook the scooped out aubergine insides for 2-3 min.
  • Cool and add in the cottage cheese, parsley, garlic, capsicum, cheese, lemon juice, salt & pepper.
  • When the aubergine shells are tender, remove and fill with the cheese mixture.
  • Cover with bread crumbs and drizzle some oil over, and return to the oven.
  • Bake for 5 minutes. Switch the oven function to Grill and cook for 5 min more or till the top is lightly browned.
  • Serve hot with salad and soup.

8 comments:

  1. new to me..but sounding great as well luking cheesy..:)

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  2. Looks perfect for appetizer...yummy!

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  3. looks delicious and lovely presentation

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  4. I am a brinjal lover and love the baked version of it. Donoo why many people don't like it.

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  5. Definitely a must try because both, aubergine and cheese are our fav. Love the beautiful outcome and styling.

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  6. they look so so cute, perfect finger food, ideal started for sure!

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  7. they look so so cute, perfect finger food, ideal starter for sure!

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