Stuffed Eggplant (Aubergine) ( Indian ) Recipe

Name: Stuffed Eggplant (Aubergine) ( Indian )
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small round eggplants; 1 large onion; 2 tablespoons vegetable oil; For the stuffing; 2 tablespoons desiccated coconut; 3/4 cup roasted peanuts, coarsely chopped; 1/4 cup sesame seeds; 1 teaspoon coriander powder; 1 teaspoon cumin powder; 2 tablespoons garam masala; 1/2 tablespoon tamarind paste; 1/2 teaspoon jaggery; 1 tablespoon chili powder; 1/2 teaspoon turmeric powder; 1 tablespoon ginger paste; 1 tablespoon garlic paste; 1/4 teaspoon asafoetida powder; salt

Servings: persons

4 small round eggplants
1 large onion
2 tablespoons vegetable oil
For the stuffing
2 tablespoons desiccated coconut
3/4 cup roasted peanuts, coarsely chopped
1/4 cup sesame seeds
1 teaspoon coriander powder
1 teaspoon cumin powder
2 tablespoons garam masala
1/2 tablespoon tamarind paste
1/2 teaspoon jaggery
1 tablespoon chili powder
1/2 teaspoon turmeric powder
1 tablespoon ginger paste
1 tablespoon garlic paste
1/4 teaspoon asafoetida powder
salt

1
Make a paste of all the ingredients for the stuffing.
2
Slit the eggplants from the middle into quarters such that they do not separate.
3
Stuff them with the paste.
4
Finely chop the onion and fry it in the oil.
5
Add the remaining stuffing ( if any ) to the oil.
6
Add the stuffed eggplants and add water to just to cover the top of the brinjals.
7
Cover and cook for about 15 mins or till the brinjals are soft.
8
Cooking time will vary depending on the size of the eggplants.

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 small round eggplants, 1 large onion, 2 tablespoons vegetable oil, For the stuffing, and more.

Yes, Stuffed Eggplant (Aubergine) ( Indian ) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Eggplant (Aubergine) ( Indian )

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