Shahi Baingan Kabab Recipe

Cooking Directions

• STEP 1.Preheat the grill or oven to medium-high heat.
• STEP 2.Pierce the eggplants with a fork and roast them until the skin is charred and the flesh is soft.
• STEP 3.Remove the eggplants from the heat and let them cool. Peel off the skin and mash the flesh.
• STEP 4.In a mixing bowl, combine the mashed eggplant with finely chopped onions, green chilies, ginger, garlic, and coriander leaves.
• STEP 5.Add spices like cumin powder, garam masala, red chili powder, and salt to taste. Mix well.
• STEP 6.Shape the mixture into small patties and brush them with oil.
• STEP 7.Grill the kababs for about 5-7 minutes on each side, or until they are golden brown and crispy.
• STEP 8.Serve the Shahi Baingan Kababs hot with mint chutney and enjoy!

Cooking Tips

• Make sure to roast the eggplants until they are completely soft and the skin is charred. This will give the kababs a smoky flavor.
• You can also bake the kababs in the oven at 400掳F for about 15-20 minutes if you don't have a grill.
• For a richer taste, you can add a tablespoon of roasted gram flour (besan) to the mixture before shaping the kababs.

Storage and Serving

• Shahi Baingan Kababs can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, you can either grill them again for a few minutes or microwave them until heated through.
• Serve the kababs as an appetizer with mint chutney or as a main course with naan or rice.