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….


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


  • 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.


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

  2. Looks perfect for appetizer...yummy!

  3. looks delicious and lovely presentation

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

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

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

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