Stuffed Eggplants Brinjal shells blanched, stuffed with a spicy brown rice-vegetable mixture and cheese and baked. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 21 Aug 2019 in Recipes Course New Update Main Ingredients Eggplants/ brinjals, Cooked brown rice Cuisine Fusion Course Main Course Vegetarian Prep Time 26-30 minutes Cook time 0-5 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Stuffed Eggplants 2 Eggplants/ brinjals halved lengthwise 2/3 cup Cooked brown rice 3 tablespoons Olive oil 2 Garlic cloves crushed 1 small Onion chopped 8-10 Button mushrooms sliced ½ medium Green capsicum roughly chopped ¼ medium Yellow bell pepper roughly chopped ½ medium Red bell pepper roughly chopped 100 grams Cheddar cheese grated to taste Salt to taste Crushed black peppercorns ½ teaspoon Fresh thyme Method Preheat oven to 180°C. Scoop out flesh from eggplants and chop. Blanch the eggplant shells in boiling water for two minutes and drain. Heat olive oil in a non-stick pan. Add the garlic and onion and sauté well. Add the mushrooms and eggplant flesh, mix well and cook till the mushrooms are tender. Add the capsicum and bell peppers, mix and sauté for two to three minutes. Add the rice and add half the cheese and mix well. Add the salt, crushed peppercorns and thyme and mix. Stuff the eggplant shells with the mixture, place on a baking tray and sprinkle remaining cheese on top. Place the tray in the preheated oven and bake till the cheese melts. Serve hot. #Button mushrooms #Cheddar cheese #Crushed black peppercorns #Eggplants/ brinjals #Fresh thyme #Garlic cloves #Green capsicum #Olive oil #Onion #Red bell pepper #Salt #Yellow bell pepper Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article