Tandoori Eggplant Boats With Spiced Lamb Filling Recipe

About this recipe

Delicious roasted eggplant halves filled with a flavorful spiced lamb mixture, perfect for a satisfying and protein-rich snack.

Ingredients

• - Brinjal
• 500 g Onion
• - Tomato Ketchup
• 50 g Cumin Powder
• - Red Chilli
• 20 g Turmeric Powder
• 45 g Garam Masala
• - Coriander Powder
• 250 ml Olive Oil
• 100 g Salt
• 250g Green Chilli

Instructions

1. 1. Preheat your oven to 200°C and line a baking tray with parchment paper.
2. 2. Slice the eggplants in half lengthwise and scoop out some flesh to create a hollow center.
3. 3. Brush the eggplant halves with 1 tbsp of olive oil and sprinkle with a pinch of salt, then bake for 15 minutes.
4. 4. Heat the remaining olive oil in a pan and sauté the onions until golden brown.
5. 5. Add the ginger-garlic paste, chopped green chilies, and lamb mince, and cook until the lamb is browned.
6. 6. Stir in the tomatoes, coriander powder, cumin powder, red chili powder, turmeric powder, and salt. Cook until the mixture is well combined.
7. 7. Allow the lamb mixture to simmer for 5 minutes, then mix in the garam masala and chopped coriander leaves.
8. 8. Remove the eggplant halves from the oven and stuff them generously with the spiced lamb mixture.
9. 9. Return the stuffed eggplants to the oven and bake for another 10 minutes until the filling is slightly crispy on top.
10. 10. Garnish with additional coriander leaves and serve warm.