Simple Stuffed Eggplant

Bismillahir Rahmanir Raheem
This is one simple way of turning a bland and dull vegetable into a fabulous looking and great tasting one, with basic and simple ingredients bi-iznillah!

Here's how I stuffed my eggplants:)


small eggpplants-4-6
onions-2 big, flinely sliced
tomatoes-3 large, cubed
salt-to taste
ginger-garlic paste-1 tbs
turmeric powder-1/2 tsp
red pepper powder-1 tsp
cumin powder-1 tbs
cilantro, chopped-2-3 tbs
mint leaves, chopped-2 tbs
oil-2-3 tbs

Method: Wash the eggplants and while keeping the stem intact, make two slits perpendicular to each other and soak them in slightly salted water. In a bowl, mix all the ingredients well and take each eggplant and stuff the mixture in between the incisions and keep aside. When all the eggplants are stuffed and ready, heat oil in a pot and carefully lay the egplants along with any liquid left from the ingredients. Let cook on high heat for five minutes with the lid on. Remove the lid and carefully give it a stir and make sure the stuffing ins in place the eggplant doesnot fall apart. Cook for another 5 minutes on medium heat, with the lid closed. Check and make sure the eggplants are cooked through but still intact. You may cook on a low flame for three-four minutes if desired. When done, transfer to a serving bowl and serve hot. Enjoy!

1 comment:

  1. This is my favorite way to stuff eggplants too, these are the best pairing!


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