Spicy Baked Eggplant

Ingredients

• • Brinjal - ½ kg
• • Maida - ½ cup
• • Curd (fresh, thick) - ½ cup
• • Cream (fresh) - 2 tablespoons
• • Milk powder - 1 tablespoon
• • Corn flour - 1 tablespoon
• • Salt - as required
• • Oil (for deep frying) - as required
• • Coriander leaves (for garnishing) - 1 tablespoon
• • Cheese (grated) - 2 tablespoons
• • Bread crumbs - as required

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Ingredients For Frying In Oil And Then Grind To Paste

• • Onions (sliced) - 1 cup
• • Tomatoes (chopped) - 1 cup
• • Cinnamon - 2
• • Cloves - 3
• • Red chillies - 10
• • Dhania - 1 tablespoon
• • Ginger - 1 inch piece
• • Garlic - 6 flakes
• • Salt - as required

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Method

• 1. Select even sized big violet brinjals and slice into rounds.
• 2. Wash in salted water, wipe well. Dip it in maida paste. (Maida mixed with little water) and dredge on dry bread crumbs.
• 3. Deep fry till crisp and golden. Keep aside.
• 4. Heat little oil and fry cinnamon, cloves, red chilly, dhania,garlic,ginger, onions and lastly add tomatoes.
• 5. Stir fry till moisture is absorbed. Allow to cool, add salt and grind to coarse paste.
• 6. Apply little butter to a baking dish. Preheat oven to 200 degrees celsius.
• 7. Arrange one layer of fried brinjal in the baking dish.
• 8. Pour half of the ground paste on top. Alternate layers once again.
• 9. Sprinkle cheese on top and bake in a moderate oven for 20 to 25 minutes.
• 10. Mix whipped curds, cream, milk powder, cornflour with little salt.
• 11. Heat it in a reduced flame till thick sauce is formed.
• 12. Just before serving pour this over baked brinjals.
• 13. Sprinkle little red chilly powder in a criss-cross pattern, garnish with chopped coriander. Serve hot.