Monday, February 2, 2009

Stuffed Eggplant/Brinjal (Bharva baigan)

Eggplant is known as Brinjal in some South Asian countries. The vegetable Eggplant is native to India.
Stuffed eggplant is one of my favorites. You must be thinking that I cook a lot of eggplant. The reason is that eggplant is one of the few vegetables found abundantly in the grocery stores in North America. Eggplant also comes in various shapes and sizes so the add on point to this vegetable is that it can easily be cooked in a lot of different ways. This recipe uses the Indian eggplant variety.

No preparation required. Serves 6.

1. 1.5 pounds Indian eggplant (this one is actually sized and shaped like an egg!)
2. olive oil 4 tablespoons
3. 4 tablespoons dhania powder
4. 1 tablespoon garam masala
5. 1 tablespoon cumin powder
6. 1/2 tablespoon red chili powder
7. 1/4 tablespoon turmeric powder
8. Salt to taste

1. Mix ingredients 2 to 8 in a bowl, but with only a few drops of olive oil and mix well to make masala (stuffing in this case).

2. Slit the eggplants on the sides such that it is wide enough to fill the masala (spices). A small sharp knife will help make uniform vertical slits from the stem to the base. Be careful not to break the eggplants into 2 parts. You can make multiple slits so that masala can be added and or absorbed on multiple sides to make it more flavorful.

3. Fill in the masala made in step 2 in the slits you made.
4. In a pan add olive oil and cook on low flame until the eggplants soften.

Indian eggplant is ready to relish with rice or Paranthas.

In North America, I wouldn't be surprised if this was served as an appetizer because it can be picked up and eaten like finger food too!


Unknown said...

First time here, you have a wonderful space....stuffed eggplant looks delicious, I make something similar but I loved your tip of adding olive oil to the spices, this must make it easier for the spices to stick to the veggie,enhancing the taste :-)

Lisa said...

Mmm eggplant is one of my favourite veggies. :)

Priyanka Agrawal said...

Thanks, Usha! I am adding your blog to my list. Yes, you got it right on why add olive oil to the masala. Thanks, for mentioning it here because I forgot to mention that. I checked out your recipes - my next post was going to be baked eggplant! And I think my recipe is very similar to yours. We also have a common thought on serving that as an appi :)

Thanks, Lisa for passing by.

Rajani said...

hi i just found your blog- lovethe stuffed eggplant.

Priyanka Agrawal said...

Thanks, Rajani!

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