10 January, 2019
Italian Stuffed Eggplant- Fusion Recipe
Italian-style Stuffed Eggplant is a vegetarian recipe tweaked to suit my Indian tastes.
The discovery of a small ball of mozzarella in the fridge nudged me in the direction of baking.
Then I brought 2 big king sized eggplant from the local lady who sells local produce. These were her last 2 and she wanted to go home. Rather than tell her I don’t need 2 of these monsters I decided to buy them for they were fresh.
Basically I felt sorry for the old lady.
When I buy from these ladies I do not bargain rather tell them to give me the best and the fresh stuff. So though I paid a bit more I am happy the lady can eat a bit more than pao and bhaji in the night hopefully she had her rice and curry next day too.
Anyway, coming back to my eggplant, aubergines and basically at home it is called” not brinjal again”! I went around making this Italian style stuffed eggplant but took liberties in making it to suit my Indian taste buds.
I made this stuffed brinjal before I went to Mumbai for some personal work. But some reason or other both hubby and I could not eat at home or there was something else we were to eat and finish. So I put these babies in the freezer and forgot about it. About a week back when I was looking through why I did not have space in the freezer I discovered these stuffed aubergines. So they have a long freezer life too. Also hubby is diabetic but occasionally we do enjoy these kind of treats only pair it with salad.
Brinjal, as it is called in India
Then there are some everyday vegetables that I have never
However, let us get down to this recipe that I have adapted from here.
Entering this recipe for the A to Z Challenge this month wherein we choose to cook with key ingredients Alphabetically. This month it was time for Alphabet ‘E’ and I chose my key ingredient as Eggplant or Aubergine.
Italian Stuffed Eggplant
- 1 eggplant ( 2 medium sized)
- 2 tbsp olive oil + about 2tbsp extra for drizzling
- 3 onions finely chopped
- 6 cloves garlic finely chopped
- 3 tomatoes finely chopped
- 1 tsp chilli powder
- 1 tsp rasam masala
- 1/4 cup coriander leaves chopped
- 1/2 cup mozzarella torn in bite-sized pieces
- ¼ cup breadcrumbs
- salt to taste
- 1/2 tsp sugar (optional but recommended)
- Wash and pat dry the eggplant/aubergine/ brinjal.
- Slice it in half lengthwise but keep the stem.
- Scoop out the flesh of the eggplant
alongthe edge. You must have a scooped out shell.
- Brush the inside of the eggplant with a mixture of 1 tbsp oil and salt. I also added a little (about ¼ tsp) chilli powder in the oil.
- Let it marinate for about 15 minutes.
- Then cover it with a foil and bake for 20 minutes at 220°C/425F.
- Meanwhile, chop the flesh and set aside.
- Heat the rest of the oil in a thick kadhai/wok.
- Add the onions and stir fry until translucent.
- Add the chopped eggplant flesh and cook fully.
- Add the tomatoes and garlic and cook till the tomatoes become soft and mushy.
- Add the rest of the rasam powder, chilli powder, salt, sugar, coriander leaves. Mix well.
- Check the taste add ¼ cup of mozzarella and set aside.
- By now your
egg plantshell must be tender remove from the oven and remove the foil.
- Reduce the oven temperature to 180C fan.
- Carefully distribute the cooked stuffing in the shells.
- Sprinkle with breadcrumbs and drizzle with a little more oil. This is the time I added the rest of the mozzarella.
- Bake for 15-20 minutes, until the cheese is gooey and the breadcrumbs are golden.
- Serve with a green salad.