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Stuffed Eggplant Aubergine

21st.Century.Chef's picture
Ingredients
  Eggplants 3 Medium
  Onion 1 Medium
  Garlic 1 Clove (5 gm)
  Ground coriander 1⁄2 Teaspoon
  Oil 1⁄4 Cup (4 tbs)
  Minced mutton/Minced beef 1⁄2 Pound (250 Gram)
  Chopped parsley 1 Tablespoon
  Soft breadcrumbs/Cooked rice 1⁄2 Cup (8 tbs)
  Tomato puree 2 Tablespoon
  Egg 1
  Salt To Taste
  Pepper To Taste
Directions

Cut the eggplants in half and scoop out the inside flesh leaving about 1/2 cm (1/4 in) on the inside.
Arrange in a casserole.
Chop the onion, crush the garlic.
Put oil in a pan and heat.
Saute the onion, garlic and coriander.
Add the mince and chopped flesh of eggplant.
Saute for about 5 minutes and add parsley, salt and pepper, and finally breadcrumbs or rice and tomato puree.
Stir well.
Cook for several more minutes and then remove from heat.
Beat the egg and mix into the ingredients.
Fill the eggplant shells with the mixture.
Cover with foil, or a lid, and bake in moderate oven for 45 minutes.
Take off the cover, brush with a little oil and brown.
Serve hot with fresh tomato sauce or cold with salad and tomato dressing.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Eggplant
Cook Time: 
55 Minutes

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