1. Make lengthwise slits in the aubergines.

2. Place in boiling salted water for 5-7 minutes.

3. Drain and pat dry with a kitchen towel.

4. Mix all other ingredients except butter.

5. Stuff mixture well into brinjals.

6. If necessary tie with a string to keep intact.

7. Melt butter and brush over all brinjals.

8. Arrange in a shallow casserole, side by side.

9. Before serving, grill in a hot oven, till skins sizzle well.

10. Remove and unstring if tied.

11. Garnish with a tbsp. of grated paneer.

12. Serve hot with naan or rice.

Making time: 30 minutes
Makes: 5-6 servings
Shelflife: Make few hours ahead and grill when required.