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ACHARI EGGPLANT PARMA

Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal chawal while National Achar Gosht Mix gives it just the perfect flavorful boost.

AuthorM NEON TECH
RatingDifficultyIntermediate

Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal chawal while National Achar Gosht Mix gives it just the perfect flavorful boost.

SaveSave to BigOven

Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

 National Achar Gosht Masala 1 packet
 Lemon juice ½ cup
 National Ginger Garlic Paste 1 tbsp
 Yogurt 2 tbsp
 Eggplant (round and big) 2 medium size
 Eggs 2
 Breadcrumbs 2 cups
 Flour 1 cup
 Oil to shallow fry
 Mozzarella Cheese (shredded) 4 tbsp
 Basil leaves to serve
 Tomato Puree ½ cup
 National Achaar Gosht Masala 2 tbsp
 Lemon Juice 1 tbsp

1

Mix 1 pack National Achar Gosht Masala in 4 tbsp Lemon juice, 1 tbsp National Ginger Garlic paste and 2 tbsp Yogurt and mix it well.
Cut the eggplant in thick round pieces and prick them with a fork. Add the Achari Masala marination into eggplants and marinate them for 2 hours or overnight.
Coat them in flour, then eggs then breadcrumbs and shallow fry them on low/medium heat until eggplants are cooked and the breadcrumbs are crispy golden brown.
Mix 2 tbsp tomato puree with 2 tbsp National Achar Masala and 1 tbsp Lemon juice and put a dollop on each eggplant fried piece.
Sprinkle some mozzarella cheese on it and bake it only for 3-4 minutes with the top oven function on.
Serve with a basil leave on top.

Ingredients

 National Achar Gosht Masala 1 packet
 Lemon juice ½ cup
 National Ginger Garlic Paste 1 tbsp
 Yogurt 2 tbsp
 Eggplant (round and big) 2 medium size
 Eggs 2
 Breadcrumbs 2 cups
 Flour 1 cup
 Oil to shallow fry
 Mozzarella Cheese (shredded) 4 tbsp
 Basil leaves to serve
 Tomato Puree ½ cup
 National Achaar Gosht Masala 2 tbsp
 Lemon Juice 1 tbsp

Directions

1

Mix 1 pack National Achar Gosht Masala in 4 tbsp Lemon juice, 1 tbsp National Ginger Garlic paste and 2 tbsp Yogurt and mix it well.
Cut the eggplant in thick round pieces and prick them with a fork. Add the Achari Masala marination into eggplants and marinate them for 2 hours or overnight.
Coat them in flour, then eggs then breadcrumbs and shallow fry them on low/medium heat until eggplants are cooked and the breadcrumbs are crispy golden brown.
Mix 2 tbsp tomato puree with 2 tbsp National Achar Masala and 1 tbsp Lemon juice and put a dollop on each eggplant fried piece.
Sprinkle some mozzarella cheese on it and bake it only for 3-4 minutes with the top oven function on.
Serve with a basil leave on top.

ACHARI EGGPLANT PARMA

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