The Mutton mince and aubergine rolls work as a perfect starter with a twist! The recipe is easy and serves as a kebab made with eggplant and mutton mince. Most importantly it is baked, but you also have an option of deep frying in absence of oven. Being baked makes it oil free and guilt free to enjoy. Perfect idea for party starters or snacks when served with a green salad. The following portion can serve 5 to 6 and takes 30 to 35 minutes to cook.
Aubergine (big brinjal/eggplant) - 1 to 2, should weigh 500 gm each
Mutton mince - 500 gm
Onion - 1 big, finely chopped
Mint leaves - 1/4th cup, roughly chopped
Coriander leaves - 1/4th cup, roughly chopped
Green chilies - 2 to 3
Black pepper powder - 1 to 2 tsp
Egg - 2
Breadcrumbs - 1 cup
Oil - 2 tbsp
Lightly brush aubergines with oil and roast on live flame until well cooked. Once done, remove in a bowl and allow it to cool down.Once cool remove the skin and gently mash the flesh with a fork.
Mix the mince with the eggplant mash. Add to this mint leaves, coriander leaves, pepper, salt and finely chopped onions. Mix well.
Beat eggs and add them into the aubergine-mince mix. Divide the mix into equal portions and shape each portion into long rolls.
Gently roll each in breadcrumbs and place in a greased baking dish. Keep distance between each rolls.
Pre-heat an oven to 200 degrees C and then bake the mutton mince and aubergine rolls for 12 to 15 minutes. Serve hot with a green salad.
Ingredients for Mutton Mince and Aubergine Rolls Recipe
Aubergine (big brinjal/eggplant) - 1 to 2, should weigh 500 gm each
Mutton mince - 500 gm
Onion - 1 big, finely chopped
Mint leaves - 1/4th cup, roughly chopped
Coriander leaves - 1/4th cup, roughly chopped
Green chilies - 2 to 3
Black pepper powder - 1 to 2 tsp
Egg - 2
Breadcrumbs - 1 cup
Oil - 2 tbsp
Method for Mutton Mince and Aubergine Rolls Recipe
Lightly brush aubergines with oil and roast on live flame until well cooked. Once done, remove in a bowl and allow it to cool down.Once cool remove the skin and gently mash the flesh with a fork.
Mix the mince with the eggplant mash. Add to this mint leaves, coriander leaves, pepper, salt and finely chopped onions. Mix well.
Beat eggs and add them into the aubergine-mince mix. Divide the mix into equal portions and shape each portion into long rolls.
Gently roll each in breadcrumbs and place in a greased baking dish. Keep distance between each rolls.
Pre-heat an oven to 200 degrees C and then bake the mutton mince and aubergine rolls for 12 to 15 minutes. Serve hot with a green salad.
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