Stuffed Aubergines
When the air turns crisp and daylight slips away earlier, there’s nothing like the comfort of something warm, familiar, and deeply satisfying. Our Stuffed Aubergine in Balti Sauce is just that—a quiet pleasure for colder evenings.
Ingredients
- Kohinoor Balti sauce – 1 pack
- Large aubergine – 4
- Cooking oil – 3tbsp
- Large white onion chopped – 1
- Chopped garlic – 1tbsp
- Indian cheese ‘Paneer’ cut into 1cm cubes – 300g
- Red bell pepper cubes – 80gms
- Green bell peppers – 80gms
- Salt – ½tsp
- Garam masala powder – ½ tsp
- Chopped coriander – 2 tbsp
- Grated cheddar cheese – 150g
method
Preheated oven to 200°C. Cut the aubergines into halves, make criscross cuts on the white flesh taking care that the skin is not damaged. Sprinkle with salt and oil, arrange on a baking tray and cook in oven for 20-25 minutes.
Carefully scoop out the cooked aubergine to get the aubergine skin boats.
Heat oil in a large frying pan, stir fry the chopped garlic and chopped onion until light brown in colour. Add the cubes of paneer and bell peppers and stir fry for 4-5 minutes. Mix the Kohinoor Balti sauce and cook for further 4-5 minutes. Add the scooped aubergine flesh and mix in salt, garam masala and chopped coriander leaves.
Fill the aubergine skins with this mixture and sprinkle with grated cheddar cheese. Bake the stuffed aubergines in the preheated oven or grill for 4-5 minutes until the cheese melts.
