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Main Ingredients | Aubergines/brinjals round, Eggs |
Cuisine | Fusion |
Course | Main Course Egg |
Prep Time | 11-15 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Baked Aubergine and Eggs
- 2 medium Aubergines/brinjals round cut into pieces
- 2 Eggs
- 1 tablespoon Oil
- 1 tablespoon Garlic chopped
- 1 medium Onion finely chopped
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Paprika
- to taste Crushed black peppercorns
- to taste Salt
- 1 medium Tomato finely chopped
- 1/2 cup Quinoa
- 1/2 cup Vegetable stock
- 1/4 cup Green peas
Method
- Preheat oven at 180ºC.
- Heat oil in a non-stick pan. Add garlic and sauté for 30 seconds. Add onion and sauté till translucent.
- Add cumin powder, coriander powder, paprika and crushed peppercorns and mix well. Add aubergines and salt, mix well, cover and cook till aubergines soften.
- Add tomato and quinoa and mix well. Add salt, mix, cover and cook till tomato turns pulpy.
- Add vegetable stock and stir to mix. Add green peas, mix, cover and cook for 1-2 minutes. Remove from heat and transfer into a baking dish.
- Break eggs over the aubergine mixture. Place the baking dish on a baking tray, place the baking tray in the preheated oven and bake for 15 minutes.
- Serve hot.
Nutrition Info
Calories | 792 |
Carbohydrates | 82.9 |
Protein | 33.3 |
Fat | 36.4 |
Other Fiber | Fiber- 23.2gm |
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