Stuffed Eggplant Baskets

Arrangement: 7 min
Cooking: 18 min
Serve: 4
Essential Ingredients: For baskets:
• 6 eggplants
• “½ tsp.” salt
• “½ tsp.” pepper powder
• For filling:
• 1 medium onion finely “chopped”
• 1 green chili finely “chopped”
• “1 ½ tbsp.” “chopped” coriander leaves
• “1 tsp.” fenugreek
• “1 tsp.” dried mango powder
• “1 tsp.” cumin powder
• “Salt and pepper” to taste
For topping:
• 3 tbsp. grated cheese
• “1 tsp.” red chili flakes
• “½ tsp.” oregano
• “½ tsp.” basil
“½ tsp.” parsley
Cooking Procedure:
1 Take all the Essential Ingredients under the heading “Filling” and mix them together in a bowl.
2 Remove the stem of the eggplant. Cut off the caps. Remove a little of the flesh as well. Sprinkle some “Salt and pepper” on the inside of the capsicums. Leave them aside for some time.
3 Now fill the eggplant with the filling prepared but leave a small space at the top. Sprinkle grated cheese and also add the seasoning.
4 Pre heat the Air Fryer at 140 degrees Fahrenheit for 5 min. Put the capsicums in the fry basket and close it. Let them cook at the same temperature for another 20 min. Turn them over in between to prevent over Cook.

Leave a Reply

Close