Cooking with B.J

Back to Pakistani Cookery

Baingan kay Kabab


-  2 large baigaan [ eggplant]
-  1 medium onion
-  2 cloves garlic , crushed
-  1/2 cup bread crumbs
-  2 tbsp chopped coriander
-  1 egg
-  1/2 cup grated cheese.
-  1/4 cup flour
-  salt and pepper to taste
-. oil for frying
-  bread crumbs for coating

1.Spike each baingan and onion with a fork and hold it over the burner to char the skin or alternatively place them under a hot grill. Turn the baingans a few times to make sure that the skin is completely charred and the flesh is soft.
2. Place baingan and onion in a bowl and wait until cool enough to handle. Carefully remove the charred skin, cut off the stalk of baingan and finely chop the flesh. Remove the excess moisture from baingan by pressing the flesh  between the palms.

3. Combine baingan, onion, garlic, bread crumbs, coriander leaves, cheese, flour, salt and pepper. Mix well to combine.
4. Shape into rounds of desired size. Dip kababs first in beaten egg, then coat with bread crumbs.
5. Heat oil in a frying pan and fry 3-4 kababs at a time.
6. Serve hot.