Ingredients:
For Brinjal:
- brinjal (350 gm) 1 large
- Minced Garlic 1 tsp
- Hung Curd 2 tbsp
- Chopped Coriander 2-3 tbsp
- Minced Fresh Red Chili 1 -2
- Chopped Tomato 2 tbsp
- Salt ½ tsp
- Olive Oil 1 tbsp
Fish Kebabs:
- Boneless Sole fish ½ kg
- chopped onions 2-3 Tablespoons
- minced ginger 1 Teaspoon
- minced garlic 1 Teaspoon
- lemon juice 1 Teaspoon
- cumin powder 1 Teaspoon
- lemon zest 1/2 Teaspoon
- Breadcrumbs 3 Tablespoons
- Grated Parmesan 1-2 Tablespoons
- 1 Egg 1
- chopped coriander 2 tbsp
- Salt as required
- oil to fry
Method:
Lightly oil whole brinjal, roast over fire till charred and soft, cool, remove the charred skin. Mash eggplant with a fork, add in all other ingredients. Mix well and serve at room temperature with the fish kebabs. For kabab Coarsely mince fish, add all ingredients, rest for 30 minutes in the fridge. Shape into cakes or flat kebabs and shallow fry in hot oil till done. Serve with the mashed brinjals.