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    You are here: Home / Bachelor Recipes / Italian Stuffed Eggplant- Fusion Recipe

    by [Archana Potdar] · This post may contain affiliate links · 42 Comments

    Italian Stuffed Eggplant- Fusion Recipe

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    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 teaspoon chilli powder
    • 1 teaspoon rasam masala
    • ¼ cup coriander leaves chopped
    • ½ cup mozzarella torn in bite-sized pieces
    • ¼ cup breadcrumbs
    • salt to taste
    • ½ teaspoon 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 tablespoon 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
    Italian Stuffed Eggplant, Aubergine Stuffed, Fusion Recipe

    Italian Stuffed Eggplant-Vegetarian- Fusion Recipe

    Surprise your family with Stuffed Eggplant instead of Baigan Bharta.
    No ratings yet
    Print Pin Rate Save Recipe
    Course: Brunch, Dinner
    Cuisine: Fusion, Indian, Italian
    Keyword: Aubergine Recipes, Bake, Easy Dinner Recipes, Eggplant Recipes, Italian Stuffed Eggplant, Stuffed Aubergine Fusion, Stuffed Aubergine Recipe, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 4 people
    Calories:
    Author: ArchanaPotdar

    Ingredients

    • 1 eggplant 2 medium sized
    • 2 tablespoon olive oil + about 2tbsp extra for drizzling
    • 3 Onions finely chopped
    • 6 cloves garlic finely chopped
    • 3 Tomatoes finely chopped
    • 1 teaspoon Chilli powder
    • 1 teaspoon rasam masala
    • ¼ cup Coriander leaves chopped
    • ½ cup Mozzarella torn in bite-sized pieces
    • ¼ cup breadcrumbs
    • Salt to Taste
    • ½ teaspoon Sugar optional but recommended

    Instructions

    • 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 tablespoon 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.

    More Bachelor Recipes

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    Please also subscribe to my mailing list and join me in my journey of Food! Will enjoy seeing what you make so that I too can learn from you!!!

    Reader Interactions

    Comments

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      Recipe Rating




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

      Reply

      • 😀 Thanks a lot.

        Reply

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

      Reply

      • Thanks, Sujata.

        Reply

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

      Reply

      • Thanks, Shobha.

        Reply

    4. 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.

      Reply

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

        Reply

    5. Rasam powder! This is truly a fusion recipe 🙂 The Italian will surely not be able to take the heat but the Indians will love it! I had a question, when you bake just the eggplant shells without the flesh in, do they hold their shape?

      Reply

      • Yes, dear, they do hold shape. Do not remove from the edges much.

        Reply

    6. Absolutely irresistible, i can enjoy this ultimate cheesy stuffed eggplants rite now for my dinner without any guilt, this dish will definitely makes me comfort.

      Reply

      • 😀

        Reply

    7. Wow. I am sure my family will be so pleased with this beautiful recipe. I so badly want to try it in a few weeks when I am back

      Reply

      • Do try Seema.

        Reply

    8. I can't stop drooling at that stuffed brinjal... looks spicy, flavorful and what not! I agree to you that we shouldn't haggle with people who are trying to meet their rozi roti... and those baingans are pretty huge!

      Reply

      • 😀 Yes, the baigan were what my daughter called monsters.

        Reply

    9. This stuffed eggplant sounds interesting with the addition of rasam powder. I am totally impressed with your creativity.

      Reply

      • Thanks, that is so nice of you.

        Reply

    10. Your Italian style stuffed eggplant looks super tempting di ! I feel like grabbing it right from the screen. Can't wait to try out this for myself. Thanks for the brilliant share di !

      Reply

      • 😀 Thanks.

        Reply

    11. Archana, that is such a lovely recipe and my eggplant loving family would love it. I am bookmarking this and definitely going to give it a try soon.

      Reply

      • Thanks, Sandhya.

        Reply

    12. I love the way Italians cook their eggplants. Your eggplants look yum and that cheese on top I am drooling.

      Reply

      • 😀

        Reply

    13. Italian with an Indian twist. Loved the use of Rasam powder. 🙂

      Reply

      • Thanks, Aruna.

        Reply

    14. I would happily gobble up this enjoying all the spices and especially the flavour of rasam masala used here. A lovely Indian twist to the Italian recipe. This sounds so good!

      Reply

      • 😀 Thanks Vidya.

        Reply

    15. This is an awesome idea of using the whole baingan stuffed liked Italian style dish. Use of rasam powder surely makes it awesomely delightful..

      Reply

      • thanks.

        Reply

    16. Absolutely delicious, cheesy and yummy!! This dish will make an eggplant lover of anyone! So nice to know that it can be frozen too! Makes it easier and quicker to put this on the table ! Awesome share dear <3

      Reply

      • Thanks.

        Reply

    17. Love the presentation di, Cheese all around is loved by any age group surely 🙂

      Reply

      • Thanks, Sasmita I think you are the second person to appreciate teh pic.

        Reply

    18. Loved your Italian styled rasam flavoured eggplant with cheese. I am tempted to pick a spoon and eat it all of this.

      Reply

      • Thanks.

        Reply

    19. Wow Arch. You are amazing. Love this fusion recipe.

      Reply

      • Thank you kind lady.;D

        Reply

    20. Stuffed Eggplant looks fabulous.....I am a big fan of Italian dishes and liked the recipe very much......Will definitely try the recipe..... 🙂

      Reply

      • Please tag me once you do.

        Reply

    21. Wow,loved this recipe...such a great fusion..loved the addition of rasam powder..i can imagine the amazing flavors..can't wait to try..☺

      Reply

      • Thank you.

        Reply

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