Eggplant Kebab

Pierce each eggplant and onion with a fork and hold them over the burner to char the skin.

Alternatively, place them under a hot grill.

Turn the baingans a few times to ensure that the skin is completely charred and the flesh is soft.

Place the baingan and onion in a bowl and let them cool down until they can be handled.

Carefully remove the charred skin, cut off the baingan stalk, and finely chop the flesh.

Press the baingan flesh between your palms to remove any excess moisture.

In a bowl, combine the baingan, onion, garlic, bread crumbs, coriander leaves, cheese, flour, salt, and pepper.

Mix well to ensure everything is combined.

Shape the mixture into rounds of your desired size.

Dip the kababs first in beaten egg, then coat them with bread crumbs.

Heat oil in a frying pan and fry 3-4 kababs at a time.

Serve hot with pulao or roti.