Take the concept of devilled eggs, apply it to a jacket potato, embellish with an egg-white tuile and just like that, you have a cheesy, creamy plate of heaven!

​Ingredients:
Appetiser for 2

• Russet potato {1}
• Egg {1}
• Shredded mozzarella
• Pepper, Salt

Method:

• Preheat oven to 350F/180C
• Wash the potato and lay on a baking tray line with aluminium foil
• Using a fork, make 4-5 tiny holes across the front and back faces of the potato
• Add 2-3 drops of oil on each side and spread to form a thin layer of oil over the entire surface of the potato. Also spread 2-3 drops of oil on the area of the foil where the potato sits
• Season both sides with salt
• Bake for 1 hour
• Remove and cut in half, cause one whole potato for a single person is too much in the eyes of the society, and I agree. {My hack: Make 2 halves and eat them both}
• Scoop out the cooked centre to make a crater
• Fill with some shredded mozzarella
• Crack in an egg into the crater making sure it doesn't ooze out. Make the tuile prep as explained below
• Put it back in the oven for 20 more minutes 
• Et voila!
• Serve with home style Mexican chilli

Trick to make the egg white tuile for garnishing:
When you crack the egg into the crater, there is a small amount of residual egg whites falling slowly out of the shell. In one swift move, spread that residual egg white on an oiled portion of the foil away from the egg. The baking process will make it crunchy and the steam will give it the net like structure

Prep Time: 5-8 mins
Rest Time: 20 mins
Cooking Time: 20 mins

Ingredients:

• Aubergine/Brinjal [1 big/4 small] (Big or small doesn't matter)
• Tortilla Chips [Handful] {If not available, substitute with unsweetened corn flakes}
• Eggs [2]
• Chilli Powder
• Coriander Powder
• Cumin Powder
• Turmeric Powder
• Roasted Garlic Powder {Optional}
• Ginger Garlic Paste {Very little/can do away with all together}
• Lemon Juice
• Salt

Prep:

• Rinse aubergine thoroughly and cut into approximately 1 inch disks
• Immerse the cut disks in a bowl of salt water such that all the pieces are fully submerged
• Cover and let it rest for 20 mins
• In a bowl add chilli powder, turmeric powder, coriander powder, cumin powder and the garlic element (either garlic powder or half tsp ginger garlic paste)
• Mix well and keep aside. The quantity of each spice is up to personal preference, so feel free to experiment with it!
• Take the tortilla chips/corn flakes in a zip lock bag and crush into fine crumbs. Use a chapathi rolling pin to make life easier. How fine/coarse you want it is up to you!
• Lay out the crumbs onto a flat, dry plate
• Whisk both eggs into a bowl

​
Baking:

• Pre-heat oven to 425F (220C)
• Line a baking tray with silver foil and spread 4-5 drops of oil onto the entire surface of the foil
• Remove the aubergine from the salt water and lay on a dry towel
• Pick up disks in stacks of 4-5 and squeeze out the water back into the salt solution by squeezing the circular parts of the stack between your palms. 
• Wipe the aubergine dry
• Dip each disk into the eggs and drain out excess egg fluids while taking it out
• Place the egg coated aubergine disk in the tortilla crumbs and coat both sides
• Egg, Crumbs coated disks go onto the tray and the tray goes in the oven for 20 mins

Et Voila! C'est tout!