Mysterious Aubergine by Chef Gautam Saluja

Mysterious Aubergine by Chef Gautam Saluja

February 15, 2012 45 By Fried Guest

(Inspired by the recipe of My Guru Chef Vineet Bhatia)


  1. 1 Big round aubergine 

  2. Chicken/Mutton keema (minced meat)

  3. Onions

  4. Garam masala 

  5. Chopped tomatoes

  6. Hung curd

  7. Coriander powder

  8. Jeera powder

  9. Mixed herbs 

  10. Salt

  11. White butter/oil


  1. Take aubergine and cut into round shape

  2. Scoop out the flesh of the aubergine and make it look like a bangle with some flesh on the sides

  3. Sprinkle some seasoned flour mixed with salt and pepper

  4. In a pan, heat white butter/ oil, saute chopped finely chopped onions and add finely chopped garlic & ginger. Cook for a while and add chicken/mutton keema. Cook it well. Add garam masala powder. Add salt. Mix well and cover the pan for 10 minutes.

  5. In another pan, melt some white butter, put chopped onions and garlic. Add chopped tomatoes and sauté for sometime. Add some mixed herbs, check seasonings. Make a thick sauce

  6. In a bowl, put Hung curd, beat it well add the fine chopped onions, coriander powder and jeera powder.

  7. Now, take the aubergine, stuff them up with the prepared spiced mutton keema by using one hand as the base. So that the mixture doesn’t come out from the other end.

  8. Pat with both the hands so the mixture settles in between the aubergine.

  9. Sprinkle some more seasoned flour

  10. Take a pan, heat the butter, put the stuffed aubergine and shallow fry

For the presentation

  1. Take a plate, put the fried aubergine, put the tomato sauce on it, then top it up with the Hung curd dressing

  2. Garnish with the coriander leaf and spread spoon of tomato sauce on the plate


Mysterious Aubergine

Contributed by Chef Gautum Saluja

Gautum Saluja is a chef by profession, who belong to the coal capital of India, Dhanbad. A “MAUKATERIAN” and lover of food, he digs into food anytime and anywhere. He loves cooking, eating, singing, swimming, sleeping and wants to open his own specialty chain of restaurants.