Almost any meat, seafood or poultry recipe can have a vegetarian equivalent. Try this…

Almost any meat, seafood or poultry recipe can have a great vegetarian equivalent. Try this…
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STUFFED AUBERJINES (Large Egg-plant / Brinjals) Serves 6
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INGREDIENTS
Vegetarian :
6 Aubergines
2 onions
1 tomato, chopped fine
3 cloves garlic, chopped
1 chili chopped fine
400 gms Tofu or Cottage cheese
1 tsp sugar (optional)
1 cup chopped coriander leaves
1 cup breadcrumbs
Salt and Pepper to taste
¼ cup oil
Butter to taste

Meat-Eaters
400 gms minced mutton.
2 tsp vinegar
No Tofu / Cottage cheese

PREPARATION
Meat-Eaters :
Cook the mince in 2 cups water, with vinegar, salt and pepper to taste for 40 minutes on medium heat. If you use a steam pressure cooker, for 20 minutes.

Vegetarians :
Skip the first step.
Crumble the Tofu / Cottage cheese and sauté it in 1 tbsp oil till pale gold. Remove from heat.

Cut the Aubergines into half lengthwise and boil them in water with half a teaspoon of salt till just tender.

Leaving about ¼ inch inside the skin, scoop out the rest of the pulp and chop or mash it.

Sauté the onions in oil till translucent and add the garlic. Then sauté some more till pale golden. Add the tomato and the chili and sauté for another 5-7 minutes, then remove from heat.

Pre-heat the oven to 200C.

Add the onions to the mince / tofu / cottage cheese. Add the Aubergine pulp and simmer for a few minutes till almost dry. Check for salt. Add more pepper if you like.

Refill this into the Aubergine cases. Sprinkle breadcrumbs over these with small dab of butter here and there on each.

Place in a baking tray and bake for 20 minutes. Remove when done and serve hot.

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