വഴുതനങ്ങ ഇങ്ങനെ ചെയ്തിട്ടുണ്ടോ? || Brinjal Rings || Stuffed Eggplant Rings || Evening Snack Recipe

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Brinjal Rings || Stuffed Eggplant Rings ||Aubergine Rings Starters||Combination Dish for Rice & Chapathi or as Party Starters || Kid’s Evening Snack

(This recipe is an all-time favourite of our family too. “Stuffed Brinjal Rings” – Brinjal Rings are stuffed with a delicious filling of favourite vegetables and eggs and pan toasted. These lovely rings are best to be served hot like pan to plate, with tomato sauce, chilly sauce or any sauce of your choice. Enjoy these delicious snack with your kids and am sure that they would love it too).



Ingredients

Brinjals (Egg Plant) - 2 nos (big size)
Capsicum - ½ no
Spring onion - 2 stalks
Carrot - 1 no
Green Chilly - 5 nos
Garlic cloves - 4 nos
Pepper Powder - 1 tsp
Paneer (Cottage Cheese) - ¼ cup
Corn flour - 3 tbsp
Salt - to taste
Eggs - 3 nos
Veg. Oil / Olive Oil - 3-4 tbsp
Butter - 1-2 tbsp

Method of preparation

Cut the brinjals into ¼ inch thick slices. Remove the flesh from the centre using a cookie cutter or a sharp knife and make the brinjal rings as shown. Keep all the slices and the rings into a bowl of water with salt, so that the brinjal flesh doesn’t get oxidized and the colour remains in-tact. Finely chop all the vegetables including the removed flesh from the brinjals. Into a bowl, goes all the chopped vegetables. Add the chopped garlic, pepper powder and salt to taste and mix well with a fork. Add ¼ cup of shredded paneer and corn flour also into the bowl and mix very well again. Add the eggs and mix well again. Check the salt level at this stage. Now the stuffing is ready. Into a pan, add 2-3 tbsp of oil and a tbsp. of garlic butter and once the oil is hot, keep the brinjal rings in the pan, keeping the flame on low. Fill the rings with 1-2 tbsp of the prepared filling. It takes 3-4 min for one side to get crispy cooked. Flip over the rings to the other side and get the other side also done in another 2-3 minutes. Once done with, remove the stuffed brinjal rings onto a tissue paper to drain the excess oil in it. Serve hot, from pan to plate, with tomato sauce, sweet chilli sauce or any sauce of your choice.

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