Stuffed Eggplant Aubergine Indian Recipes

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MIDDLE EASTERN STUFFED AUBERGINES



Middle Eastern Stuffed Aubergines image

Stuffed aubergines cooked the Middle Eastern way in tomato sauce. These stuffed aubergines/eggplants are made vegan as they're stuffed with just rice, veggies, spices and no meat!

Provided by Diana

Categories     Main Course

Time 1h15m

Number Of Ingredients 16

16 baby aubergines
1 cup (175g) uncooked rice
2 tomatoes (diced)
1 onion (diced)
5 cloves garlic (minced)
20 grams parsley (chopped)
10 grams mint leaves (chopped)
4 tablespoons olive oil
½ teaspoon cumin
1 and ½ teaspoon baharat seasoning
1 tablespoon salt
2 litres water or vegetable stock
3 tablespoons tomato paste
1 clove garlic (minced)
2 bay leaves
6 mint leaves (fresh or dried)

Steps:

  • Cut the stems off and hollow out the centres of the aubergines to make room for the stuffing. To do that, you will need a special courgette or zucchini corer to get rid of the flesh.Leave about 1/2 inch of rim of aubergine and make sure not to make any holes.
  • Start by pouring warm water over rice, and leave aside for it to soften a little.
  • Dice onion, tomatoes, and mince some garlic. Roughly chop parsley and fresh mint leaves.
  • Mix all of the ingredients together with olive oil, salt, cumin, baharat mix and black pepper. Add the rice and mix. Your stuffing is now ready.
  • Stuff the eggplants with the rice veggie stuffing, but make sure that the rice takes only two thirds of the space in the aubergine and is loose as the rice will expand while cooking and can become a bit messy and aubergines might even break.
  • Arrange the stuffed aubergines/eggplants in a pot. Then add water or vegetable stock and cook for 15 minutes.
  • Add tomato paste or blended tomatoes with garlic, 2 bay leaves and a few mint leaves (fresh or dried). Cook on medium heat for around 40 minutes or until the rice is soft.Cover with a plate to help the aubergines stay in place, you could also place a mug on top if the plates starts to move.
  • Cook for about 40 minutes, or until the aubergines are cooked and soft. While the aubergines are being cooked, try the sauce and see if it needs more salt. Add more salt to taste.
  • Serve warm in a plate or bowl with some extra tomato sauce from the pot. Eat with yogurt or pita bread.

Nutrition Facts : Calories 394 kcal, Carbohydrate 62 g, Protein 10 g, Fat 15 g, SaturatedFat 2 g, Sodium 1866 mg, Fiber 29 g, Sugar 36 g, ServingSize 1 serving

STUFFED EGGPLANT (AUBERGINE) ( INDIAN )



Stuffed Eggplant (Aubergine) ( Indian ) image

This is stuffed eggplant made in Maharashtrian ( a state in western India) style. I had if first at my in-laws and then got a recipe online which I tweaked to our taste It is a lengthy process, but well worth it. Adjust seasonings according to your taste.

Provided by Sana7149

Categories     Asian

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

4 small round eggplants
1 large onion
2 tablespoons vegetable oil
2 tablespoons desiccated coconut
3/4 cup roasted peanuts, coarsely chopped
1/4 cup sesame seeds
1 teaspoon coriander powder
1 teaspoon cumin powder
2 tablespoons garam masala
1/2 tablespoon tamarind paste
1/2 teaspoon jaggery
1 tablespoon chili powder
1/2 teaspoon turmeric powder
1 tablespoon ginger paste
1 tablespoon garlic paste
1/4 teaspoon asafoetida powder
salt

Steps:

  • Make a paste of all the ingredients for the stuffing.
  • Slit the eggplants from the middle into quarters such that they do not separate.
  • Stuff them with the paste.
  • Finely chop the onion and fry it in the oil.
  • Add the remaining stuffing ( if any ) to the oil.
  • Add the stuffed eggplants and add water to just to cover the top of the brinjals.
  • Cover and cook for about 15 mins or till the brinjals are soft.
  • Cooking time will vary depending on the size of the eggplants.

STUFFED EGGPLANT (AUBERGINE)



Stuffed Eggplant (Aubergine) image

Adapted from an Emeril recipe, this is so delicious and filling! I just love it! I don't have a food processor so the chopping is the only hard part of this recipe. When I make it I chop douple the onion and peppers and we make shrimp fajitas the next night!

Provided by Pessa

Categories     Rice

Time 50m

Yield 2 serving(s)

Number Of Ingredients 10

1 medium eggplant
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 medium onion
1/2 lb bay scallop (also great with shrimp, tofu, chicken, anything!)
1 cup cooked rice
1/2 cup shredded cheese (we use a mixture of mozarella and provalone)
1 teaspoon original Emeril's Original Essence
cayenne pepper (to taste)

Steps:

  • After removing the top, cut the eggplant in half lengthwise, carefully scooping out the meat and removing as many seeds as possible.
  • Set aside the shells as they will be used for"bowls".
  • Chop peppers, onion, and eggplant meat into small pieces.
  • Half cook the scallops with a little oil, preferably in a wok, seasoning with Essence to your taste (I am on a low sodium diet so I only use a little).
  • Add chopped veggies and saute until soft.
  • Add the cooked rice and mix well, using more seasoning, if necessary.
  • Spoon the mixture into the eggplant shells.
  • Top with shredded cheese.
  • Warm in a pre-heated 400F oven until cheese is bubbly, about 10 minutes.
  • And viola!
  • Dinner is served!

Nutrition Facts : Calories 455.8, Fat 9, SaturatedFat 4.7, Cholesterol 55.6, Sodium 467.9, Carbohydrate 65, Fiber 13.4, Sugar 12.7, Protein 32.1

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