QF Focus Magazine Recipe by Pushpa from the Spice Hut Aubergine (brinjal) cutlets


2 large aubergines 3 tbspn oil


1 onion, finely chopped 1 tspn of garlic paste


1 tspn of finely chopped green chillies ½ tspn turmeric 1 egg, lightly beaten 500g minced lamb


¾ tbspn fresh breadcrumbs Salt as required


Chopped coriander to garnish


Boil the aubergines whole for 15 minutes or until tender and drain and leave to cool. Heat the oil, fry the chopped onions until golden brown, add the garlic, chillies, salt and turmeric, cook for further 2 minutes, add the mince and stir on medium heat until cooked and brown all over, about 20 minutes. Cut the aubergines in half lengthways, carefully scoop out the pulp, add the pulp to the mince mix and mix well. Carefully fill the aubergine shells with the mixture, brush with the egg and cover with breadcrumbs. Place the aubergines on a grill rack and cook for 5 minutes until golden. Garnish with coriander and serve hot with salad. Enjoy


The Spice Hut, Quesada. Tel. 966 731 063 or visit www.spicehut-quesada.com


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