“This is from the Thursday magazine and bagged R.0. 20 for being picked as the winning recipe of the week from Dec 18-24'03. Hope you enjoy it!”
2hrs 30mins

Ingredients Nutrition


  1. Firstly, apply a pinch of salt, red chilli powder and turmeric powder to the brinjal slices.
  2. Keep aside for 5 minutes.
  3. Shallow fry the brinjal slices lightly and drain on clean paper towels.
  4. Keep aside.
  5. Next, heat oil in a large pot on high flame.
  6. Toss in green chillies and onions and stir-fry on medium flame until slightly browned.
  7. Toss in the tomatoes and cook them until they are softened.
  8. Then, stir in the ginger-garlic paste and fry it for a minute.
  9. After this, add the mutton mince and stir continuously until it is fried, making sure that no lumps are formed.
  10. Then add the powdered cinnamon, cloves, chilli powder, tomato puree, half the quantity of oregano and salt to the mince.
  11. Mix well and then, pour in a glass of water (2 cups).
  12. Allow it to cook until the mince is nearly dry but NOT completely dry.
  13. Now take a baking dish and grease it with a little oil.
  14. Then, line the bottom of the dish with half the fried brinjal slices.
  15. Then, on top of these brinjal slices, put the mutton mince.
  16. Then again, put a layer of the fried brinjal slices.
  17. Cover the topmost layer with the grated cheese.
  18. Sprinkle a little oregano neatly over the top of the cheese.
  19. Stand back and admire how pretty it looks for a minute.
  20. Then, cover the top of the baking dish with a foil.
  21. Keep aside.
  22. Pre heat the oven at 180C for 15 minutes.
  23. Put the baking dish in it.
  24. Allow to bake for 30 minutes or until the water completely dries up in the dish.
  25. Remove the foil and let the cheese brown.
  26. Serve hot and enjoy this meal on its own to the fullest!
  27. Bon appetite!

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