Brinjal and Mince Bake - Stuffed Brinjals

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1/2 kg - beef or mutton mince
  • 6 - big seedless brinjals
  • 4 tbsp - oil
  • 1 - big onion sliced finely
  • 1 - tomato chopped finely
  • 1 tbsp - flour
  • 1 tsp - salt
  • 1 tsp - pepper powder
  • 4 - green chillies chopped finely
  • 2 tbsp - garlic chopped finely
  • 2 - eggs beaten well
  • 4 tbsp - breadcrumbs or semolina

How to Make Brinjal and Mince Bake - Stuffed Brinjals

  • Wash the brinjals / eggplants and put them whole into boiling water with 1/2 tsp salt and cook for about 5 minutes till they are half cooked.
  • Cut the brinjals into halves lengthwise dividing even the stalks.
  • Scoop out the insides and keep aside.
  • Heat 2 tbsp oil in a pan and add the onions, mince, tomato, salt, pepper, green chillies, garlic and cook on low heat till the mince is cooked and all the water is absorbed.
  • Add the cooked insides of the brinjals and mix well.
  • Keep aside to cool for some time.
  • When slightly cold, fill this cooked mince in the scooped out brinjal halves and press well.
  • Coat with the beaten egg and sprinkle the breadcrumbs or semolina on the top.
  • Brush the side with oil and place in a baking tray.
  • Drizzle the remaining oil all over the stuffed brinjals and bake in a hot oven for about 15 minutes.
  • Serve hot with bread and chips.
  • Recipe Courtesy: Anglo-Indian Recipes