Filled Brinjal Rings Served with Mizkan Vinegar Sauce and Honey mustard flavor by Chef CATherina Hosoi
Cooking Time: 15 minutes
Serves: 5 person(s)
How to make
1. Prepare Brinjal. Cut to 1cm thick, soaked in salt water. Remove the flesh and leave skin with some flesh on. Chop Brinjal flesh to small pieces
2. In a basin, combine the chopped Brinjal flesh, Spring Onion, Meshed Taukua, Mozzarella Cheese, 2 Beaten Eggs, 1/2tsp Himalayan Pink Salt, 1tsp Sugar with 3-4 TBS Plain Flour to making filling. Stuff the fillings into the Brinjal rings and top with 1 Red Chillie round.
3. Heat up a non stick fry pan with 4 TBS Oil and add in all the stuffed Brinjal rings to pan fry till both sides are golden brown and cooked. Arrange on a big plate.
4. Drizzle with Mizkan Vinegar Sauce and Honey mustard flavor and serve.
Ingredientsfat Brinjal (500g)
Spring Onion, chopped roughly (2 sprigs )
small Taukua, meshed up to paste (1 pc)
Red Chilli, removed seeds, cut to rings (1 pc)
Mozzarella Cheese (50g)
Eggs (beaten) (2 pcs)
Plain Flour (3-4 tbps)
Himalayan Pink Salt (1/2 tsp)
Sugar (1 tsp)
Oil for pan frying (4 tbps)
Vinegar Sauce with Honey Mustard Flavor 1100g (as desired)