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Paneer Stuffed Eggplant

By: Vahrehvah.com
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Time to Prepare: 30 Mins


Brinjals, Big 1 - 2 Numbers
Paneer, Grated 1 Cup
Pickle 1/2 Teaspoons
Coriander Leaves 1 Tablespoons
Lemon Juice 1 Numbers
Salt - To Taste
Chili Powder 1/2 Teaspoons
Garam Masala 1 Pinch
Turmeric Powder 1 Pinch
Ginger Garlic Paste 1/4 Teaspoons
Rice Flour 3 Tablespoons
Oil 1 Teaspoons


1. Cut the big sized brinjals/ eggplants into thick slices. Take a slice and carefully slit halfway through to stuff the paneer mixture.
2. Take a bowl, add grated paneer, any pickle you have, finely chopped coriander leaves and mix well.
3. Take some paneer mixture and stuff in between the eggplant slice, repeat and stuff the other slices too.

For the coating:
1. Take an eggplant slice, squeeze over little bit of lemon juice on both sides. Sprinkle some salt over, chili powder, garam masala, turmeric powder and ginger garlic paste. Rub this masala mixture on all the sides of the eggplant.
2. In a plate take some rice flour, chili powder and pinch of salt. Mix all ingredients well.
3. Coat the eggplant with the spicy flour on all sides and air fry them.
4. Preheat the air fryer at 180 degree C for 5 minutes.
5. Place the eggplants in the basket and fry them.
6. After 5 minutes, pull out the eggplant, remove onto a plate and baste the eggplants with very little oil and again put them back into the air fryer and fry for 4-5 minutes.
7. Remove and serve them hot.

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