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

Surprise your family with Stuffed Eggplant instead of Baigan Bharta.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
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
Servings: 4 people
Author: ArchanaPotdar

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
  • 1/4 cup breadcrumbs
  • Salt to Taste
  • 1/2 tsp 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 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.