Stuffed Eggplant/ Brinjal

Published On August 1, 2017
In Article
By Subhadra Arya
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Prep Time
15 minutes
Cook Time
15 minutes
Difficulty Level
Intermediate

Ingredients

Brinjal/ eggplant - 1 big sized
Onion - 1 finely chopped
Ginger/ garlic - 1 teaspoon (paste or crushed)
Tomato - 1 chopped
Cumin seeds - 1 teaspoon
Asafoetida/ heeng - 1/4 teaspoon
Coriander powder - 1 teaspoon
Red chilli powder as preferred
Green chilli - 1 finely chopped
Oil - 4-5 tablespoons
Paneer - 1 tablespoon
Salt as per taste
Garam masala as per taste

Instructions

Slit the eggplant into two vertically from the crown. Discard the crown. Scrape out the pulp with the help of knife leaving the skin about a centimeter in width. Do not scrape off the whole pulp.
Season the brinjals with a bit of salt. Chop finely the scraped pulp. Keep aside.
Heat oil in a kadhai. Saute the brinjals a bit. Be careful while doing it. Keep aside.
In the same kadhai, add asafoetida, cumin and onions.
Add ginger garlic paste. Add tomatoes and green chili.
Now add all dry spices and cook a bit.
Add crumbled paneer and the chopped pulp. Cook till half done. When done let it cool a bit.
Now gently fill the stuffing in the brinjals.
Heat remaining oil. Put the brinjals, add a cup of water and cook covered until all water evaporates.
Stuffed eggplant/ brinjal is ready to be served in meals.

Servings : 3
Ready in : 30 minutes
Special Category : Healthy Food
Recipe Type : Dinner, Lunch

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Subhadra Arya

My life revolves around my family and am passionate about cooking and well being of my dear ones.Born and brought up in various states living in picturesque Rajasthan .