stuffed Aubergine

 Ingredients 

4 nos Brinjal 

5 nos Shallots 

50 gm Mushroom 

50 gm Tomato concasse 

1/4 tsp salt 

1/2 tsp pepper 

50 ml jus-lie 

Method 

1. Cut the brinjals in lengthwise 

2. Deep fry the brinjals and remove the center flesh 

3. In oil saute the chopped shallots then add the mushroom, cook gentle for 5 mins 

4. Add the brinjal pulp, parsley, tomato concasse, salt and pepper 

5. Fill the stuffing in brinjal then dust with breadcrumbs 

6. Brown under the salamander, then serve it with jus-lie