How to make Stuffed Eggplants -
Brinjal shells blanched, stuffed with a spicy brown rice-vegetable mixture and cheese and baked.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Eggplants/ brinjals (बैंगन), Brown rice (ब्राउन राइस )
Cuisine : Fusion
Course : Main Course Vegetarian
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For more recipes related to Stuffed Eggplants checkout Stir Fried Eggplant with Beans. You can also find more Main Course Vegetarian recipes like Paneer Urad Methi Bharwan Baigan (with peanut) Maatachi Bhaji Rajma Rasmisa
Stuffed Eggplants Recipe Card
Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
Prep Time : 26-30 minutes
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Stuffed Eggplants Recipe
Eggplants/ brinjals halved lengthwise 2
Brown rice ? cup
Olive oil 3 tablespoons
Garlic cloves crushed 2
Onion chopped 1 small
Button mushrooms sliced 8-10
Green capsicum roughly chopped ½ medium
Yellow bell pepper roughly chopped ¼ medium
Red bell pepper roughly chopped ½ medium
Cheddar cheese grated 100 grams
Salt to taste
Crushed black peppercorns to taste
Fresh thyme ½ teaspoon
Method
Step 1
Preheat oven to 180°C.
Step 2
Scoop out flesh from eggplants and chop.
Step 3
Blanch the eggplant shells in boiling water for two minutes and drain.
Step 4
Heat olive oil in a non-stick pan. Add the garlic and onion and sauté well.
Step 5
Add the mushrooms and eggplant flesh, mix well and cook till the mushrooms are tender.
Step 6
Add the capsicum and bell peppers, mix and sauté for two to three minutes.
Step 7
Add the rice and add half the cheese and mix well. Add the salt, crushed peppercorns and thyme and mix.
Step 8
Stuff the eggplant shells with the mixture, place on a baking tray and sprinkle remaining cheese on top.
Step 9
Place the tray in the preheated oven and bake till the cheese melts.
Step 10
Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
