Eggplant Cheesy Keema Lasagne
INGREDIENTS
1 big egg plant sliced
1 cup rice flour
2 tbsps chilli paste
Oil as needed
For stuffing
50 gms broccoli chopped and blanched
50 gms golden corn
50 gms spinach chopped
250 gms chicken keema, cooked
100 gms tomatoes
2 spoon ginger - garlic paste
2 onions
50 ml cream
Salt and pepper to taste
Grated mozzarella cheese as needed
2 tbsp butter
1 big egg plant sliced
1 cup rice flour
2 tbsps chilli paste
Oil as needed
For stuffing
50 gms broccoli chopped and blanched
50 gms golden corn
50 gms spinach chopped
250 gms chicken keema, cooked
100 gms tomatoes
2 spoon ginger - garlic paste
2 onions
50 ml cream
Salt and pepper to taste
Grated mozzarella cheese as needed
2 tbsp butter
METHOD
Dust the slices of egg plant with rice flour and shallow fry them in a non stick
pan till they turn golden brown on both sides.
Sauté the onions and ginger-garlic in butter till they appear translucent and then add the tomatoes, spinach and chicken keema-cooked . Sauté for another 2 minutes.
Once the vegetables become soft, add in the broccoli and chilli paste and mix
well. Then add the cream, and season with salt and pepper as desired.
In a serving dish arrange the egg plant slices and vegetable mixture in
alternating layers. Top with grated mozzarella cheese and grill in the oven till
the cheese melts.
Serve " Eggplant Cheesy Keema Lasagne " hot.
HAPPY COOKING!!!
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