Stuffed Eggplant Indian Style Recipes

STUFFED EGGPLANT

Stuffed Eggplant image

So delicious! Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer! A must try!

Provided by Elaina

Categories World Cuisine Recipes European Italian

Time 1h

Yield 4

Number Of Ingredients 9

Ingredients

1 eggplant, halved lengthwise
salt and pepper to taste
½ cup olive oil, divided
1 pound sweet Italian sausage, casings removed
2 cloves garlic, chopped
2 tablespoons chopped fresh parsley
½ cup white wine
2 cups Italian seasoned bread crumbs
½ cup grated Parmesan cheese, divided

Steps:

Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

Nutrition Facts : Calories 976.5 calories, Carbohydrate 51.6 g, Cholesterol 97.9 mg, Fat 69.7 g, Fiber 7.7 g, Protein 31 g, SaturatedFat 19.6 g, Sodium 2082.4 mg, Sugar 7.1 g

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

Ingredients

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.

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