Aubergines With Paneer Cheese Stuffing
Paneer Bharae Baingan (Brinjal)
Aubergine, also know as eggplant or brinjal. Most people like aubergines. There are numerous recipes for cooking aubergines all over the world. It can be cooked in combination with many things, or on it's own. This recipe uses Paneer cheese and a mixture of spices for stuffing. Serves 6-8
Title edited November 2019
500 gm. small, Indian aubergines. Small to medium sized ones are good for this recipe
1 tbs. ghee
100 gm. fresh Paneer, grated or crumbled
2-3 tbs. mustard oil for cooking aubergines
A handful of coriander leaves, chopped, for garnish
For Spice Mix:
1 tsp. coriander powder
2 tsp. fennel (sonf or saunf) powder
1/2 tsp. Garam Masala
1/2 tsp. chilli powder (adjust to taste)
1/2 tsp. turmeric powder
1 level tsp. salt (adjust to taste)
1 tsp. amchoor (dry mango powder) or ground anar-dana (dry pomegranate seed) powder. you can also add about 1 tsp. of tamarind puree*.
* Tamarind puree can be bought in jars from Oriental, Asian grocers. It is much better than the dark coloured tamarind concentrate, it is just tamarind pulp with fibrous bits removed.
Mix paneer with all the spices, tamarind and salt.
Heat ghee in a wok or pan and fry the spice mix ingredients, until brownish in colour.
Meanwhile, slit each aubergine lengthways, from tip end down to the stalk, leaving the stalk attached.
Fill 1 heaped tsp. of the fried spice mix into each aubergine, between the slits and press the aubergine closed as best as you can. Fill all aubergines like this.
Heat mustard oil in a wok or kadhai and place all aubergines in it gently. Cook on medium to low heat, covered, stirring gently from time to time. I use a wide spatula for this, to avoid breaking up the aubergines. When ready, aubergines are soft and shiny.
Serve garnished with fresh coriander leaves. These aubergines taste good with Plain Paratha.