Saturday, April 24, 2010
Rice Stuffed In Eggplant
Ingredients:
3 - brinjal (eggplant)
100 gm - mushroom chopped
1 bowl - green capsicum finely chopped
1 bowl - red capsicum finely chopped
200 gm - rice boiled
1 large - onion finely chopped
1 tsp - garlic finely chopped
1 bowl - tomato puree
1/2 tsp - garam masala
1/2 tsp - haldi
1/2 tsp - black pepper
6 tsp - mozzarella cheese grated
3 tbsp - oil
salt to taste
Method:
1. Heat oil in a wok and add onion in it. When it turns pink put garlic and season it with garam masala, salt, black pepper and haldi.
2. Now add mushroom, green capsicum and red capsicum. Saute it for a min and add tomato puree. Cook it for 3-4 mins on slow flame. Allow the vegetables to tender.
3. Put boiled rice in it and muddle up properly. Let the vegetable coat the rice thoroughly and then put off the flame.
4. Cut the brinjal in vertical halves and hollow them from inside. Now fill this vegetable rice in the brinjals. Cover them with the grated cheese.
5. Place them in a baking dish and bake them at 180 degree C for 12 to 15 mins.
6. The delicacy is ready to be served.
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