Eggplant and Minced Meat Cutlets

Name: Eggplant and Minced Meat Cutlets
Ingredients: 1 large Large eggplant (seedless variety) (Choose a large, tender eggplant with few seeds.); 1 small Onion (Finely sliced. Originally 'navtank' (approx 2 oz).); 4 tablespoons Ghee (Originally 'navtank' (approx 2 oz).); 1 teaspoon Salt (Or to taste.); 10 ounces Minced meat (mutton or chicken) (Approx 300g. For the keema topping.); 2 tablespoons Ginger-garlic paste and spices (Estimated for seasoning the meat (includes chili, ginger, garlic, garam masala).); 1 teaspoon Worcestershire sauce or lemon juice; 1 cup Breadcrumbs or semolina (For coating.); 2 large Eggs (Beaten, for dipping.); 1/2 cup Ghee or oil (For shallow frying the final cutlets.)

These unique historical cutlets feature tender, pan-roasted eggplant slices topped with a rich, spicy minced meat mixture. The dish marries the earthy flavor of eggplant with savory, dry-cooked keema, all encased in a crispy golden breadcrumb coating. Perfect as a substantial appetizer or a main course, this Parsi-style recipe offers a delightful contrast of textures and bold, traditional flavors.

Ingredients

1 large Large eggplant (seedless variety) (Choose a large, tender eggplant with few seeds.)
1 small Onion (Finely sliced. Originally 'navtank' (approx 2 oz).)
4 tablespoons Ghee (Originally 'navtank' (approx 2 oz).)
1 teaspoon Salt (Or to taste.)
10 ounces Minced meat (mutton or chicken) (Approx 300g. For the keema topping.)
2 tablespoons Ginger-garlic paste and spices (Estimated for seasoning the meat (includes chili, ginger, garlic, garam masala).)
1 teaspoon Worcestershire sauce or lemon juice
1 cup Breadcrumbs or semolina (For coating.)
2 large Eggs (Beaten, for dipping.)
1/2 cup Ghee or oil (For shallow frying the final cutlets.)

Instructions

1Peel the large eggplant and cut it lengthwise into two parts. From these, cut six square pieces, approximately 4 inches in size.
2Finely slice the onion. In a flat pan, heat the ghee and fry the onions slightly. Arrange the eggplant squares next to each other in the pan. Sprinkle the salt over them, cover with a lid, and cook on low heat (originally 'on embers'). Cook until the bottom layer is browned but not broken. Carefully flip them with a spatula. Cook the other side until browned. If the eggplant is not yet soft, add a splash of water and steam until tender but intact. Remove and place separately on a plate.
3Prepare the minced meat (mutton or chicken) by cooking it with spices (ginger, garlic, chili) until it is tasty, slightly spicy, and tender, but completely dry (no liquid remaining). Mix in the Worcestershire sauce or lemon juice.
4Divide the cooked keema into six equal parts. Spread one portion of keema onto one side of each cooked eggplant slice, pressing it down firmly with your palm so it adheres. Coat both sides of the cutlet thoroughly with breadcrumbs or semolina, pressing gently to secure. Dip each cutlet into beaten eggs, then shallow fry in hot ghee or oil until golden brown and crisp on both sides. Handle carefully to prevent breaking.