Eggplant Tolma with Beetroot Mix | How to make Eggplant Tolma with Beetroot Mix

By Megha Kohli  |  11th Apr 2016  |  
5 from 1 review Rate It!
  • Eggplant Tolma with Beetroot Mix, How to make Eggplant Tolma with Beetroot Mix
Eggplant Tolma with Beetroot Mixby Megha Kohli
  • Prep Time

    20

    mins
  • Cook Time

    40

    mins
  • Serves

    2

    People

24

1

About Eggplant Tolma with Beetroot Mix Recipe

Char grilled eggplant topped with beetroot, and crusted with amaranth pops and baked.

Eggplant Tolma with Beetroot Mix

Ingredients to make Eggplant Tolma with Beetroot Mix

  • For the beetroot mix:
  • Beetroot 200 gms grated
  • potato 500 gms boiled and grated
  • walnuts 100 gms
  • tomato ketchup 75 gms
  • Degi mirch 5 gms
  • Corriander powder2 gms
  • cumin powder 2 gms
  • ginger paste 15 gms
  • For the Eggplant:
  • oil to fry
  • 2 large eggplants
  • Beetroot mix - 80 gms
  • Kalimgpong Cheese - 20 gms
  • Amararanth 10 gms
  • Kasundi mustard for garnish
  • coriander sprig 1
  • Popped amaranth Seeds 50 gms

How to make Eggplant Tolma with Beetroot Mix

  1. Start by making the beetroot mix. Heat oil and add the spices and ginger paste and cook well.
  2. Add the rest of the ingredients and cook till vegetables are cooked. Leave aside to cool.
  3. Score the eggplant and slice in half. Fry the eggplant and then drain excess oil and stuff it with the beetroot mix.
  4. Crust it with amaranths on one side and cheese on one side. Bake in the oven at 200C till the cheese melts, about 10 minutes.
  5. Garnish with kasundi mustard and coriander sprigs.

Reviews for Eggplant Tolma with Beetroot Mix (1)

Robinpreet Kaur2 years ago

what is amaranth?
Reply

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