Stuffed Eggplant (Brinjal)

Recipe by
Total Time:
30-45 minutes
Rated : 4 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Mumbaiya Pav Bhaji, Best Pav Bhaji, Easy Pumpkin and Flax Seeds Dinner Roll

Rate This Recipe


How to Make Stuffed Eggplant (Brinjal)

  • Fry red chillies and coriander seeds in a frying pan until the coriander seeds turn light brown. Transfer them onto a plate.
  • In the same pan, roast sesame seeds until they turn light brown.
  • Soak tamarind in water.
  • Powder the red chillies, coriander seeds and sesame seeds in a spice mill.
  • Add salt and turmeric powder.
  • Wash eggplants and wipe them dry.
  • Slit the bottoms into 4 pieces keeping the top intact.
  • Stuff eggplant with the powder ground out in the spice mill.
  • Add oil to a big flat pan.
  • When the oil is hot, add stuffed eggplants one at a time in a single layer.
  • Cover and cook on medium heat turning the eggplants until the eggplants are 3/4 cooked.
  • Add chopped onions and fry for another 5 mins.
  • Add tamarind juice, sugar and mix gently without breaking the eggplants.
  • Cover and cook for another 5-8 mins on low flame.
  • Garnish with coriander leaves.
  • Serve with hot cooked rice.