Name: Eggplant Tolma with Beetroot Mix recipe by Megha Kohli at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2
Ingredients: For the beetroot mix:; Beetroot 200 gms grated; Potato 500 gms boiled and grated; Walnuts 100 gms; Tomato ketchup 75 gms; Degi mirch 5 gms; Corriander powder2 gms; Cumin powder 2 gms; Ginger paste 15 gms; For the Eggplant:; Oil to fry; 2 large eggplants; Beetroot mix - 80 gms; Kalimgpong Cheese - 20 gms; Amararanth 10 gms; Kasundi mustard for garnish; Coriander sprig 1; Popped Amaranth Seeds 50 gms

ABOUT Eggplant Tolma with Beetroot Mix RECIPE

Char grilled eggplant topped with beetroot, and crusted with amaranth pops and baked.

Ingredients Serving: 2

For the beetroot mix:
Beetroot 200 gms grated
Potato 500 gms boiled and grated
Walnuts 100 gms
Tomato ketchup 75 gms
Degi mirch 5 gms
Corriander powder2 gms
Cumin powder 2 gms
Ginger paste 15 gms
For the Eggplant:
Oil to fry
2 large eggplants
Beetroot mix - 80 gms
Kalimgpong Cheese - 20 gms
Amararanth 10 gms
Kasundi mustard for garnish
Coriander sprig 1
Popped Amaranth Seeds 50 gms

Instructions

Start by making the beetroot mix. Heat oil and add the spices and ginger paste and cook well.
Add the rest of the ingredients and cook till vegetables are cooked. Leave aside to cool.
Score the eggplant and slice in half. Fry the eggplant and then drain excess oil and stuff it with the beetroot mix.
Crust it with amaranths on one side and cheese on one side. Bake in the oven at 200C till the cheese melts, about 10 minutes.
Garnish with kasundi mustard and coriander sprigs.

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