|Cooking oil||2 Tablespoon|
|Garlic||5 Clove (25 gm)|
|Green chilies||To Taste|
|Dried oregano/Ajwain||1⁄2 Teaspoon|
|Minced meat||250 Gram|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Frying oil||2 Cup (32 tbs)|
In the pressure cooker, heat the oil.
Drop in the onions and garlic.
Stir and cook till the onions are softened, pinkish but not brown.
Add the green chillies, oregano and mince.
Fry till the meat is lightly brown.
Add the tomatoes, sauce, salt and pepper.
Close the cooker.
As soon as it whistles, reduce heat and continue to cook 6 minutes.
Let the pressure reduce on its own.
Open the cooker, check that the mince is cooked and there are no excess liquids.
If there are, boil them away.
Test seasoning, and add salt if needed.
While the mince is cooking, you can prepare the brinjals.
Slice them into thin rings.
Lay them on the chopping board.
Sprinkle salt on both sides.
Leave them like this for about 20 minutes.
Wash them well, pat dry with a clean cloth.
Pour about an inch of oil into the frying pan.
Let it heat to smoking point.
Reduce heat and slip in a batch of brinjals, as many as will comfortably fit in the pan.
Fry golden brown on both sides, using the slotted spoon.
Drain each batch as it gets done.
To assemble the dish, pour in a layer of mince, then some brinjal slices, then some more mince and finally, some more brinjals, into the oven-proof dish.
Make the topping.
Beat the egg and mix in the cheese and cream.
Add 1/4 teaspoon salt.
Pour over the brinjals in the dish.
To bake, preheat the oven to 180 Â°C.
This will take 10-20 minutes.
Bake the dish for 35-40 minutes or till the topping is risen and golden brown.