Eggplant Tolma

Chef Saby cooks eggplant in the traditional Armenian method where tolma stands for stuffed vegetables
By Chef Sabyasachi Gorai

• 80 gms beetroot mix
• 20 gms Kalimpong cheese
• 10 gms amaranth
• Coriander sprigs
• 200 ml vegetable broth
• 50 gms crushed walnuts

For The Beetroot Mix
• 200 gms beetroot
• 500 gms potato
• 100 gms walnuts
• 75 gms tomato ketchup
• 5 gms degi mirch
• 2 gms coriander powder
• 2 gms cumin powder
• 15 gms ginger paste

• Fry the eggplant and drain the excess oil
• Top the eggplant with the beetroot mix
• Crust it with walnuts on one side and cheese on the other
• Bake in the oven at 200°C till the cheese melts
• Garnish the prepared dish with kasundi mustard and coriander sprigs

For The Beetroot Mix
• Heat oil, add spices and ginger paste and cook well
• Add the rest of the ingredients and cook till the vegetables are done
• Leave aside to cool