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Photo of Eggplant Tolma with Beetroot Mix by Megha Kohli at BetterButter

Eggplant Tolma with Beetroot Mix

Megha Kohli
20 minutes
Prep Time
40 minutes
Cook Time
2 People
Read Instructions Save For Later

ABOUT Eggplant Tolma with Beetroot Mix RECIPE

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

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • West Bengal
  • Baking
  • Frying
  • Sauteeing
  • Appetizers
  • Healthy

Ingredients Serving: 2

  1. For the beetroot mix:
  2. Beetroot 200 gms grated
  3. potato 500 gms boiled and grated
  4. walnuts 100 gms
  5. tomato ketchup 75 gms
  6. Degi mirch 5 gms
  7. Corriander powder2 gms
  8. cumin powder 2 gms
  9. ginger paste 15 gms
  10. For the Eggplant:
  11. oil to fry
  12. 2 large eggplants
  13. Beetroot mix - 80 gms
  14. Kalimgpong Cheese - 20 gms
  15. Amararanth 10 gms
  16. Kasundi mustard for garnish
  17. coriander sprig 1
  18. Popped amaranth Seeds 50 gms


  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.

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Robinpreet Kaur
Robinpreet Kaur   May-17-2016

what is amaranth?

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