Stuffed Eggplant Rings | Sanjeev Kapoor Khazana

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1 large eggplant, thickly sliced
2 medium potatoes, boiled, peeled and grated
½ cup grated processed cheese
½ cup grated cheddar cheese
1 teaspoon red chilli flakes
Salt to taste
Oil for greasing and brushing
Panko crumbs for sprinkling


1. Preheat oven to 180˚ C.
2. Using a small cookie cutter, cut out portions from the centre of eggplant slices. Put the centre portions in a bowl and mash well.
3. Add potatoes, processed cheese, cheddar cheese, chilli flakes and salt and mix well.
4. Grease a baking tray with some oil and place the hollow eggplant slices on it. Stuff in portion of prepared mixture in each, brush some oil and sprinkle some panko crumbs on top.
5. Put tray in preheated oven and bake till the crust turns golden brown.
6. Serve hot.

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