Eggplant Tolma Recipe: Eggplant Tolma is an easy-to-make fusion and a delicious main dish recipe that can be enjoyed anytime

Eggplant Tolma is an easy-to-make fusion and a delicious main dish recipe that can be enjoyed anytime.

This easy recipe is prepared using simple ingredients such as eggplant, walnut, cheese cubes along with melange of spices.

Served with beetroot mix this fusion recipe is a must try.

With every bite of thus lip-smacking recipe, a burst of flavours is guaranteed. You can serve this mouth-watering one pot meal recipe at the next game night or potluck and oh, don't forget to pocket all the lovely compliments.

Pair this delicious dinner recipe with a beverage of your choice and enhance the taste of your meal. So, don't wait any longer, take a look at the steps below and lets get cooking!

Ingredients of Eggplant Tolma

8 Servings

200 gm eggplant/ brinjal

1 tablespoon mustard paste

400 gm walnuts

150 ml tomato ketchup

5 gm coriander powder

30 gm ginger paste

salt as required

50 gm cheese cubes

5 coriander leaves

400 gm beetroot

10 gm red chilli powder

5 gm cumin powder

4 tablespoon vegetable oil

How to make Eggplant Tolma

Step 1

To prepare this recipe let us start with beetroot mix. For beetroot mix take a pan and put it over the medium flame. Heat 1 tablespoon oil, add red chilli powder, coriander powder, cumin powder, ginger paste, salt and tomato ketchep to it. Saute for a minute and add chopped beetroot and 200gms of walnut to it. Cook until beetroot is soft and tender. Remove from flame and let it cool.

Step 2

Now take another pan and put it over the high flame. Heat 3 tablespoon oil, add eggplants and salt to it. Fry eggplant until brown and cooked. Take out fried eggplants in a plate and drain extra oil.

Step 3

Now top fried eggplant with beetroot mix and crtust it with rest of the walnuts at one side and grated cheese on the other. Put it in the oven and bake at 200 degree celcius till the cheese melts.

Step 4

Take it out from the oven and garnish with ground mustard paste and coriander leaves. Serve hot with beetroot mix.