Monday, February 11, 2013

Stuffed Eggplant Recipe

Well, I wanted to use up the brinjal as well as cabbage lying in the fridge but could not zero in on one recipe that used both. I finally remembered the walnuts that I had and decided to make this recipe. I made cabbage sambar with the cabbage. Though the original recipe calls for the bigger variety, I made it with the small striped brinjals. The dish has a lot of texture to it because of the walnuts and the combination of the walnuts along with the brinjal is superb. I love walnuts and my dad sends me walnuts from his friend's farm in Ooty. Walnuts are supposed to be good for memory they say. Is it because they're similar in shape to the brain? But they are supposed to be loaded with Omega 3 fatty acids.

Ingredients :

  1. 6 small striped purple brinjals
  2. 1 medium sized onion finely chopped
  3. 1 large tomato finely chopped
  4. 1/4 cup walnuts chopped coarsely
  5. 1/2 tsp red chilli powder
  6. 1/4 tsp garam masala powder
  7. 1/2 tsp cinnamon powder
  8. 1 tsp + 1tbsp olive oil
  9. Salt to taste
  10. Coriander leaves chopped - 1 tbsp
  11. 30g cheddar cheese grated
  12. Bread crumbs made from one slice of fresh bread - just blitz in the mixie jar.

How I made it :

  1. Wash brinjal. Halve them.
  2. Remove as much of the core that you can into another bowl. Keep aside to chop finely later.
  3. Place the brinjal shells in salted water with the skin side up and boil for 5-6 minutes or until the skill is soft to touch and feels like it will break easily. This is important else you could get chewy shells which would destroy the dish. Drain, pat dry and keep aside.
  4. Heat 1 tsp olive oil in a pan.
  5. Add the onions. Fry till they turn pink and translucent.
  6. Add the chopped brinjal centers.
  7. After 2-3 minutes add the tomatoes. Fry till the brinjal is almost cooked. About 6 minutes. 
  8. Add the red chilli powder, salt, garam masala and cinnamon powders.
  9. Throw in the walnuts and fry till the brinjal is cooked completely.
  10. Turn off heat and mix in coriander leaves. 
  11. Now dip the eggplant shells in 1tbsp oil and put in oven with skin side down for about 3 minutes. I set the oven to 200 degree C and placed the shells in the topmost rack. 
  12. Spoon in the mixture. Sprinkle bread crumbs and grated cheese.
  13. Bake in oven for 20 minutes at 150 degree C or until cheese has melted and is brown on top.

Tips :
  1. To ensure that you do not get a chewy shell, boil with skin side up. 
  2. When pre-cooking in oven, place the shells with skin side down to avoid getting a chewy texture.


  1. You won't believe it! I just finished seeing a Rachel Allen video on Stuffed Aubergines and here you are, already made it!
    Am sure it tastes as delicious as it looks!


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