If at one point of time you get bugged down eating light-stuff in summer then do not worry. there is an cool recipe for you guys to pep-up your summers and yet stay cool with your digestive system.
The recipe involves the following:
1. Steam whole eggplants and scoop out the pulp, keeping the skin intact.
2. In a separate wok take oil and fry chopped onion, garlic and ginger until brown. To it add minced chicken, mashed potatoes, salt, dried mint, cinnamon powder and green chili sauce.
3. Cook this mixture for 25 minutes stirring continuously and then add the pulp of eggplants and cook further until the eggplant pulp changes its color to brown.
4. Stuff this eggplant into the eggplant peel and tie it with a thread. You can bake the whole-stuffed eggplants or shallow fry them on a pan.
5. After you bake the eggplants dip them in buttermilk. You must temper the buttermilk with fried onions, red chilies and mustard seeds.
You can substitute the stuffing with cottage cheese and peas to go the veggie way.
