Stuffed Eggplants

Brinjal shells blanched, stuffed with a spicy brown rice-vegetable mixture and cheese and baked. This is a Sanjeev Kapoor exclusive recipe.

New Update
Stuffed Eggplants
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


  1. Preheat oven to 180°C.
  2. Scoop out flesh from eggplants and chop.
  3. Blanch the eggplant shells in boiling water for two minutes and drain.
  4. Heat olive oil in a non-stick pan. Add the garlic and onion and sauté well.
  5. Add the mushrooms and eggplant flesh, mix well and cook till the mushrooms are tender.
  6. Add the capsicum and bell peppers, mix and sauté for two to three minutes.
  7. Add the rice and add half the cheese and mix well. Add the salt, crushed peppercorns and thyme and mix.
  8. Stuff the eggplant shells with the mixture, place on a baking tray and sprinkle remaining cheese on top.
  9. Place the tray in the preheated oven and bake till the cheese melts.
  10. Serve hot.