Relish The Bite

Taste of happiness

You are here: Home / Archives for eggplant recipe

Peanuts Masala Stuffed Eggplant/ Bharwan Baigan

by Leave a Comment

StuffedBrinjal-3

Baby eggplants stuffed with peanuts and medley of spices and cooked till perfection. Vegan and gluten free!

Whenever I see baby eggplants in the store, I grab them. I love them as side rather than for curry like kuzhambu or sambar. I started to make this before few years when my friend said she tried it. I usually make the classic masala stuffed eggplant. I have already posted the recipe before. I wanted to try a different stuffing. Thought of making mint spices first, then went for a peanut coconut stuffing. It was really good. You should try it! 🙂

My mom has never made this, but my dad said my grandma used to make this often. I don’t make it often 😉 however when I make it I enjoy it as delicacy. I feel eggplant is a versatile vegetable and we could make a lot of dishes with it.

It taste great with dal fry, rasam or even with plan rice.

My favorite eggplant recipes: 30 minute spicy eggplant fry, Eggplant mozzarella baked pasta,Honey Garlic Eggplant, Masala stuffed eggplants,

StuffedBrinjal-5

Print
Peanuts Masala Stuffed Eggplant/ Bharwan Baigan
Author: 
Recipe type: Main
Cuisine: Indian
Cook time: 
Total time: 
Serves: 10 eggplants
 
Ingredients
  • • Baby eggplant – 10
  • • Peanut oil/ sesame oil – 2 tbsp
  • • Curry leaves – 1 spring
  • • Green Chilli - 2, slit
  • • Dry Red chilli – 2, broken
  • • Salt- for taste
  • • Turmeric powder – ½ tsp
  • • Dry mango powder – 1 tsp

    To Roast & Grind:
  • • Red chilli dry – 4
  • • Peanuts – 3 tbsp
  • • Coconut – 3 tbsp grated
  • • Channa dal - 1 tbsp
  • • Urad Dal – 2 tbsp
  • • Fennel seeds – 1 tsp
  • • Coriander seeds – 1 tbsp
  • • Fenugreek seeds – ½ tsp
  • • Jeera – 1 tbsp
  • • Pepper - 2 tsp
  • • Tamarind – pinch
  • • Garlic cloves – 3
Instructions
  1. Dry roast the ingredients under "to saute and grind" and grind to a smooth paste adding little water with turmeric powder, salt and dry mango powder. Mix well and Set aside.

  2. Wash and slit the eggplants on top of it without removing the stalk. Cut till almost the end to stuff keeping the stalk.

  3. Stuff the ground masala in the slit brinjal as much as possible.
  4. In a kadai, add little oil, add curry leaves, broken red chillies and slit chillies. Now place the stuffed brinjal. Keep the flame medium - low. Simmer the flame and cover the kadai. Add 2 tbsp of water for it to get cooked. Try to keep them intact.
  5. Sprinkle the left over ground masala if any is left over and a little bit of salt.

  6. Keep turning for each 5 minutes and when all sides are roasted, switch off. It usually takes 20 minutes.
  7. Garnish with coriander leaves.
Wordpress Recipe Plugin by EasyRecipe

StuffedBrinjal-4

Masala Stuffed Baby Eggplants

by 3 Comments

Stuffed Brinjal-11 

 

This is purely vegan! 🙂

I typed this recipe long back and it was in my drafts for a long time. I thought of posting this today finally. Its been a week that I posted some recipe properly. I am crazy week somehow . Went to visit my Mom and sis 🙂 New work place! House work.. and so on! 🙂 Busy..but Good busy!

Stuffed Brinjal-3-2

Baby eggplants 🙂 I love them and I mainly love this recipe of mine. I heard about this recipe from one of my friend and tried it. It came so well that i remember this recipe very well without having to look each time. This recipe is purely vegan and vegetarian. It goes well with plain rice, rasam, sambhar or kuzhambu.

 

 

Print
Stuffed Brinjal
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • To Roast & Grind:
  • Red chilli dry – 4
  • Channa dal - 1 tbsp
  • Urad Dal – 2 tbsp
  • Fennel seeds – 1 tsp
  • Coriander seeds – 1 tbsp
  • Jeera – 1 tbsp
  • Pepper - 2 tsp
  • Tamarind – pinch
  • Garlic cloves – 5

  • Baby eggplant – 10
  • Mustard seeds - 1 tsp
  • Urad dal - 1tsp
  • Jeera - 1 tsp
  • Curry leaves – 1 spring
  • Hing – pinch
  • Turmeric powder – 1 tsp
  • Green Chilli - 2, slit
  • Salt- 1 tbsp
Instructions
  1. Dry roast the ingredients under "to saute and grind" and grind to a smooth paste adding little water. Add turmeric powder and salt to it. Mix well and Set aside.
  2. Wash and slit the brinjals on top of it without removing the stalk. cut till half the way.
  3. Stuff the ground masala in the slit brinjal as much as possible.
  4. In a kadai, add little oil, add mustard seeds,urad dal, curry leaves, slit chillies . Now add the stuffed brinjal and saute for a minute. Keep the flame medium. Make sure the brinjal is well covered with oil. simmer the flame and cover the kadai. keep turning for each 3 minutes and when all sides are roasted, switch off. It usually takes 20 minutes.
  5. Sprinkle the left over ground masala if any is left over.
  6. Garnish with coriander leaves.
Wordpress Recipe Plugin by EasyRecipe

Stuffed Brinjal-2-2

Roasted Eggplant Mozzarella Pasta

by 8 Comments

RoastedEggplantMozarella

A combination of flavorful homemade tomato sauce, roasted eggplant and fresh mozzarella makes this pasta scrumptious.  Eggplants or aubergines, whether fried, baked sautéed or grilled – each cooking method brings out a different quality of the veggie. Eggplants are the star of this simple dish. The final and most essential touch to this dish is cubed mozzarella.

I tried an eggplant pasta dish in a restaurant few months back. After experiencing the eggplant in pasta, I always go with this combo with no fear when I go out or when I cook at home. I knew that it was a simple dish that could be re-created at home, if done correctly. Eggplants when cooked give a wonderful texture. But, because they are spongy, they can soak up too much moisture or oil and become soggy if not cooked properly. Baking this eggplant requires a lot less oil and is much easier than frying in a pan. It is certainly a simple dish, but it’s very satisfying.

The way to season everything perfect is by seasoning everything along the way. Season your eggplant with salt and pepper before baking it, season your tomato sauce with salt and pepper, and also your pasta water with salt. Be careful not to season them more as we are adding cheese at the end which will give some additional salt. So, when we bake them with salt, it removes some of the moisture in the dish. This method helps to retain the texture of the eggplant.

I cut the eggplants pretty big because if you cut them too small, they won’t hold the shape when you roast them. I am placing them in a aluminum foil when baking because it’s easy to clean up 😉  no other reason! When it gets roasted, it gets caramelized at the edges and that gives great flavor.

You can refer on how to boil pasta perfectly page for a perfect pasta.

Print
ROASTED EGGPLANT MOZZARELLA ZITI PASTA
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Pasta: ½ lb (Ziti)
  • Eggplant –1 large, Skin peeled and cut into large cubes.
  • Olive oil – 2 tbsp.
  • Red Chilli flakes – 1 tsp.
  • Onion – 1 cup, chopped
  • Garlic – 2 cloves, minced
  • Italian Peeled crushed tomatoes – 1 can – 28oz
  • Parmiggiano Reggiano – ¼ cup
  • Fresh Basil – Chopped
  • Mozzarella – 1 cup, cubed
  • Salt and pepper – as needed
Instructions
  1. Preheat your oven to 350 degrees, line a baking sheet with aluminum foil and set aside.
  2. Fill a large pot of water, sprinkle some salt and bring to a boil.
  3. Add the cubed eggplant to a baking sheet and drizzle some olive oil, season with salt and pepper. Toss them well. Bake for 30 minutes.
  4. Heat the oil in a large frying pan. Add the chilli flakes, onion, garlic and cook over medium heat for 5 minutes till the onions have turned golden brown.
  5. Add the tomatoes and season with salt and pepper. Simmer for 20 minutes until the sauce thickens.
  6. Now add the eggplant and simmer for ten minutes.
  7. This is the right point where you add the pasta to the boiling salted water and cook according to the packet instructions. I cooked for 8 minutes. Drain well.
  8. Add the pasta to the sauce and garnish with parmiggiano and basil. Toss them all together nicely.
  9. Now add the cubed mozzarella when it is hot (important!), toss it well, this will melt the cheese from the heat of pasta.
  10. Serve right away or reheat and serve to feel the mozzarella melting in mouth.
Notes
1. you can use fresh tomatoes too instead of canned tomato.
2. I used ziti, you can use any like penne, rigatoni.
Wordpress Recipe Plugin by EasyRecipe

RoastedEggplantMozarella1

STAY CONNECTED

SUBSCRIBE BY EMAIL