Cottage Cheese Stuffed Aubergines

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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.