BRINJAL BAKE (BRINJALS/ AUBERGENES STUFFED WITH MINCE)

½ -kg beef / lamb / mutton mince
4-big seedless Brinjals
4-tablespoons oil
1 -big onion sliced finely
1-tomato chopped finely
4-tablespoons oil
1-tablespoon flour
1-teaspoon salt
1-teaspoon pepper powder
4-green chilies chopped finely
2-pods of garlic chopped finely
2-eggs beaten well
4-tablespoons breadcrumbs or semolina
Wash the Brinjals and put them whole into boiling water with ½ teaspoon salt and cook for about 5 minutes till they are half cooked. Cut the brinjals into halves lengthwise dividing even the stalks. Scoop out the insides and keep aside. Heat 2-tablespoons oil in a pan and add the onions, mince, tomato, salt, pepper, green chilies, garlic and cook on low heat till the mince is cooked and all the water is absorbed. Add the cooked insides of the brinjals and mix well. Keep aside to cool for some time. When slightly cold, fill this cooked mince in the scooped out brinjal halves and press well. Coat with the beaten egg and sprinkle the breadcrumbs or semolina on the top. Brush the sides with oil and place in a baking tray. Drizzle the remaining oil all over the stuffed brinjals and shallow fry like cutlets