60. Stuffed Eggplant Baskets

Ingredients:

For baskets:

• 6 eggplants
• ½ tsp. salt
• ½ tsp. pepper powder

For filling:

• 1 medium onion finely chopped
• 1 green chili finely chopped
• 1 ½ tbsp. chopped coriander leaves
• 1 tsp. fenugreek
• 1 tsp. dried mango powder
• 1 tsp. cumin powder
• Salt and pepper to taste

For topping:

• 3 tbsp. grated cheese
• 1 tsp. red chili flakes
• ½ tsp. oregano
• ½ tsp. basil
• ½ tsp. parsley

Method:

• Take all the ingredients under the heading “Filling” and mix them together in a bowl.
• Remove the stem of the eggplant. Cut off the caps. Remove a little of the flesh as well. Sprinkle some salt and pepper on the inside of the capsicums. Leave them aside for some time.
• Now fill the eggplant with the filling prepared but leave a small space at the top. Sprinkle grated cheese and also add the seasoning.
• Pre heat the Air Fryer at 140 degrees Fahrenheit for 5 minutes. Put the capsicums in the fry basket and close it. Let them cook at the same temperature for another 20 minutes. Turn them over in between to prevent over cooking.