Baked eggplant and Cheese Making Recipes

Full time of preparation

5 minutes
Cooking time

20 minutes
For how many people

6 people

112 calories




1 eggplant (chop round) 2 tbsp

2 tomatoes (peel and grind)

2 tbsp 3 cheese (sliced) 1 cup

4 tomato ketchup quarters

5 cornflour 1 teaspoon

6 green peppers 5 tbsp

7 ginger 1 inch slice

8 bread crumbs and salt customization

9 Chilli Powder Customized Flavor

10 Turmeric Tea Spoon

11 Coriander and Chopped Powder 2 Teaspoon

12 Onion 1 tbsp

13 Green Coriander 1 Curd

14 Garlic 5 Yogurt


Preparation recipe


(1) Grind onions, peppers, coriander, ginger and garlic and mix them in dry spices and kill half eggplant.
(2) Blend tomatoes and half mixture
(3) Dissolve half a cup of cheese and Corn Flour in a little water and make it thick
(4) Arrange eggplants in a non-stock baking pan
(5) Stir in the mushrooms and cover with the leftover cheese and add the breadcrumbs.
(6) Keep the cheese in the preheated oven until golden



Eggplant Filling Recipe


Full preparation time

20 minutes
Cooking time

10 minutes
For how many people

3 people

157 calories







1 eggplant kilo
2 Salt, red pepper Customized
3 tomatoes, three cups or half cup of yogurt
4 tablespoons white crushed 1/3 teaspoon
5 tablespoons four tablespoons 6 onions two numbers



Preparation recipe



(1) Put the eggplant in the dagchi and pour the water
(2) Peel off the crust and crush
(3) Make the onion in the pan and fry the eggplant well
(4) When the water is dry, just fry salt pepper, fry yogurt under it and add them
(5) Stir spoon and fry it






The Recipe For Eggplant Filling




Full preparation time

10 minutes
Cooking time

15 minutes
For how many people

2 people










1 1 Large eggplant (750 grams).
2 teaspoons oil to make lubricant.
3 1 tablespoonfuls of food.
4 1 tbsp.
5 cups sliced onion.
6 1 teaspoon ginger pumpkin.
7 1 teaspoon green chilies, chopped.
8 cups tomatoes sliced.
9 teaspoons turmeric.
10 teaspoons Punjabi hot spice.
11 Salt custom taste.
12 tablespoons dried coriander and washed basin. Garnish: 1 2 tablespoons coriander, chopped.



Preparation recipe




1. Lubricate the eggplant with oil.
2. Then roast it on an open flame until it is cooked.
3. Cool.
4. Unplug it.
5. Crush his mattress thoroughly and set it aside.
6. Heat a pan in a pan.
7. Add reservoir to the curry.
8. When the onion starts to thicken, add the onion and fry until the onion turns golden brown.
9. Alert. Garlic. And add green peppers and fry for a few more seconds. Turmeric. Add the crushed dry coriander and crushed ground and cook the mixer until it leaves the oil.
11. Crushed eggplant. Add Punjabi hot spices and salt.
12. Combine well and cook for 3 to 4 minutes.
13. Garnish with earthworms 14 Offer to eat hot.

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