HomeRecipeItalian Stuffed Eggplant- Fusion Recipe

Italian Stuffed Eggplant- Fusion Recipe

Comments : 8 Posted in : Bachelor Recipes, Baked, Diabetics Friendly Foods, Dinner, Eggplant, Fusion Cuisine, Italian Cuisine, Kid Friendly, Vegetable Sides, Vegetables, Veggie Bakes on by : ArchanaPotdar Tags: , , , , , , , , , ,

Italian-style Stuffed Eggplant is a vegetarian recipe tweaked to suit my Indian tastes.

Italian Stuffed Eggplant, Indian Style Stuffed Aubergine, Vegetarian, Fusion Recipe
Italian Stuffed Eggplant- Fusion Recipe

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 badnikai in Kannada and vangi in Marathi, is cooked in different styles. Some that I have made in the past are

Then there are some everyday vegetables that I have never blogged.

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

Italian Stuffed Eggplant, Stuffed Aubergine, Fusion Recipe
Italian Stuffed Eggplant

Ingredients:

  • 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)

Method:

  • Wash and pat dry the eggplant/aubergine/ brinjal.
  • Slice it in half lengthwise but keep the stem.
  • Scoop out the flesh of the eggplant along the 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 plant shell 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.
Italian Stuffed Eggplant, stuffed aubergine, Fusion Recipe
Italian Stuffed Eggplant
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Italian Stuffed Eggplant, Aubergine Stuffed, Fusion Recipe
Italian Stuffed Eggplant-Vegetarian- Fusion Recipe
Print Recipe
Surprise your family with Stuffed Eggplant instead of Baigan Bharta.
Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes
Italian Stuffed Eggplant, Aubergine Stuffed, Fusion Recipe
Italian Stuffed Eggplant-Vegetarian- Fusion Recipe
Print Recipe
Surprise your family with Stuffed Eggplant instead of Baigan Bharta.
Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
  1. Wash and pat dry the eggplant/aubergine/ brinjal.
  2. Slice it in half lengthwise but keep the stem.
  3. Scoop out the flesh of the eggplant along the edge. You must have a scooped out shell.
  4. 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.
  5. Let it marinate for about 15 minutes.
  6. Then cover it with a foil and bake for 20 minutes at 220°C/425F.
  7. Meanwhile, chop the flesh and set aside.
  8. Heat the rest of the oil in a thick kadhai/wok.
  9. Add the onions and stir fry until translucent.
  10. Add the chopped eggplant flesh and cook fully.
  11. Add the tomatoes and garlic and cook till the tomatoes become soft and mushy.
  12. Add the rest of the rasam powder, chilli powder, salt, sugar, coriander leaves. Mix well.
  13. Check the taste add ¼ cup of mozzarella and set aside.
  14. By now your egg plant shell must be tender remove from the oven and remove the foil.
  15. Reduce the oven temperature to 180C fan.
  16. Carefully distribute the cooked stuffing in the shells.
  17. Sprinkle with breadcrumbs and drizzle with a little more oil. This is the time I added the rest of the mozzarella.
  18. Bake for 15-20 minutes, until the cheese is gooey and the breadcrumbs are golden.
  19. Serve with a green salad.
Share this Recipe
 

8s COMMENTS

8 thoughts

  • January 10, 2019 at 11:35 am

    Love, love, love this! 🙂 Such a great idea to use eggplant to make a stuffed, Italian-style dish. I’m sure it tasted awesome!

     
    • ArchanaPotdar
      January 10, 2019 at 12:19 pm

      😀 Thanks a lot.

       
  • January 10, 2019 at 7:17 pm

    Loved your stuffed eggplant. So innovative and super tempting. Never thought of stuff eggplant this way. Thanks for sharing.

     
    • ArchanaPotdar
      January 10, 2019 at 10:05 pm

      Thanks, Sujata.

       
  • January 11, 2019 at 7:11 am

    This looks awesome.. I feel like having it right now. Good one for the theme.

     
    • ArchanaPotdar
      January 13, 2019 at 12:43 pm

      Thanks, Shobha.

       
  • January 15, 2019 at 7:40 pm

    Archana this is all I was getting at most of the restaurants for dinner when we went to Italy. Eggplant with herb flavored sauce and cheese on top, till I got fed up. Haven’t had it for a while so its time I make it soon as a healthy meal option.

     
    • ArchanaPotdar
      January 15, 2019 at 8:42 pm

      😀 Too much of anything does put you off it. 😀

       

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