Veg
Eggplant Tolma Recipe
35 min
Total Time
15 min
Prep Time
8
Servings
454
Calories
Recipe Information
This delicious Eggplant Tolma Recipe recipe serves 8 people and takes approximately 35 min to prepare. Each serving contains 454 calories, making it a perfect choice for a satisfying meal.
Ingredients
- 🍴200 gm eggplant/ brinjal
- 🍴1 tablespoon mustard paste
- 🍴400 gm walnuts
- 🍴150 ml tomato ketchup
- 🍴5 gm coriander powder
- 🍴30 gm ginger paste
- 🍴salt as required
- 🍴50 gm cheese cubes
- 🍴5 coriander leaves
- 🍴400 gm beetroot
- 🍴10 gm red chili powder
- 🍴5 gm cumin powder
- 🍴4 tablespoon vegetable oil
Instructions
- 🍴To prepare this recipe let us start with beetroot mix. For beetroot, the mix takes a pan and puts it over the medium flame. Heat 1 tablespoon oil, add red chili powder, coriander powder, cumin powder, ginger paste, salt, and tomato ketchup to it. Saute for a minute and add chopped beetroot and 200gms of walnut to it. Cook until the beetroot is soft and tender. Remove from flame and let it cool.
- 🍴Now take another pan and put it over the high flame. Heat 3 tablespoon oil, add eggplants and salt to it. Fry eggplant until brown and cooked. Take out fried eggplants on a plate and drain extra oil.
- 🍴Now top fried eggplant with beetroot mix and crust it with the rest of the walnuts on one side and grated cheese on the other. Put it in the oven and bake at 200 degrees Celcius till the cheese melts.
- 🍴Take it out from the oven and garnish with ground mustard paste and coriander leaves. Serve hot with beetroot mix.