Masala Stuffed Eggplant Food

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STUFFED EGGPLANT RECIPE



Stuffed Eggplant Recipe image

Make and share this Stuffed Eggplant Recipe recipe from Food.com.

Provided by amandabliedung

Categories     < 60 Mins

Time 50m

Yield 2 serving(s)

Number Of Ingredients 14

1 large eggplant
3 tablespoons extra virgin olive oil, divided
1/2 lb ground beef (ground turkey also works great)
salt and pepper
1 small onion, diced
1 small red pepper, diced
1 small green pepper, diced
3 garlic cloves, minced
1/2 teaspoon dried parsley or 1/2 cup fresh parsley
1/2 teaspoon dried basil or 1/2 cup fresh basil
1 1/4 cups grated pecorino romano cheese, divided
1/4 cup breadcrumbs
1 egg
2 small chopped tomatoes

Steps:

  • Preheat oven to 350°F.
  • Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10-12 minutes.
  • Meanwhile, in a medium saute pan, heat 1 Tbs olive oil over medium heat. Season the beef (or turkey) with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another pan (or the same one you just used, minus the beef) add the remaining olive oil and saute the onions, peppers and garlic together.
  • In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
  • Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
  • Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 30 minutes, or until eggplant is soft. Let cool briefly, slice widthwise, and serve.

Nutrition Facts : Calories 634.1, Fat 41.4, SaturatedFat 10.6, Cholesterol 182.9, Sodium 223.2, Carbohydrate 38.2, Fiber 13.1, Sugar 13.9, Protein 30.9

MASALA STUFFED EGGPLANT



Masala Stuffed Eggplant image

An adapted Crescent Dragonwagon recipe. I had the pleasure of staying at her B&B in Eureka Springs several times before she and her late husband closed it. I had never tasted such wonderful vegetarian cuisine in all my life. I have to have a free afternoon in order to make this but it is worth it to me. Excellent side dish or main dish.

Provided by ratherbeswimmin

Categories     Potato

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 18

3 medium potatoes, well scrubbed and quartered (peel or leave the peels on)
2 medium eggplants or 3 small eggplants, halved lengthwise
1 tablespoon cumin seed
1 tablespoon vegetable oil
1 onion, finely minced
1 small fresh serrano chili pepper, seeded and finely minced
1 tablespoon minced fresh ginger
1 tablespoon black mustard seeds or 1 tablespoon brown mustard seeds
3 tablespoons finely chopped fresh cilantro
2 teaspoons garam masala
1 1/2 teaspoons salt
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 pinch cayenne pepper
1/2 lemon, juice of
1 tablespoon honey
1 tablespoon tomato paste
1 cup cooked chickpeas, slightly mashed (I use well-drained canned)

Steps:

  • Scoop out the pulp from the eggplant halves, leaving a 1/2-inch shell; coarsely chop the eggplant pulp; set aside pulp and shells.
  • In a saucepan, bring 3 cups water to a boil over medium-high heat.
  • Add in potatoes; cook for 15 minutes.
  • Add in eggplant pulp, cover and cook for 3 minutes.
  • Uncover the pan and keep cooking for about 5 more minutes (potatoes should be tender, not mushy; eggplant is soft but not falling apart).
  • Take pan off of heat; drain well and reserve 1/4 cup of cooking liquid.
  • Let cool.
  • Mash the potatoes and eggplant with a fork; don't want it too smooth, so leave some chunks for texture; set aside.
  • Add cumin seeds to a large dry cast-iron skillet over medium heat.
  • Toast for 2-3 minutes or until browned and aromatic; stir often; transfer toasted seeds to a small bowl.
  • Allow the skillet to cool slightly; spray with non-stick cooking spray.
  • Place over medium heat and add oil; tilt skillet to coat.
  • Add in the onion; cook and stir for 7 minutes or until just starting to brown.
  • Lower the heat slightly and add in the chile pepper, ginger, mustard seeds and toasted cumin seeds.
  • Cook and stir often for 3-4 minutes or until the mustard seeds start to pop.
  • Add in the cilantro, garam masala, salt, coriander, turmeric, and cayenne, and reserved cooking liquid; stir to combine.
  • Add the potato-eggplant mixture, lemon juice, honey, and tomato paste.
  • Lower the heat, cook and stir to heat thoroughly.
  • Add the chickpeas and stir to combine.
  • Season more to taste if needed.
  • Take skillet from heat.
  • Stuff eggplant shells with potato-eggplant mixture.
  • Place stuffed shells in a 13x9 inch baking dish that has been sprayed with non-stick cooking spray.
  • Cover tightly with foil and bake at 400° for 45 minutes.
  • Sprinkle fresh cilantro over the top if desired and serve.

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Top Asked Questions

How to cook eggplant with garam masala?
Add the chopped eggplants to the pan and stir to mix. Add water again and cover with the lid to let it simmer for 5 minutes or until the eggplant is cooked and soft. Add salt and sugar and stir for one more time before turning off the heat. If you love Indian cuisines, here are other recipes that I use garam masala as one of my ingredients.
What is baingan masala (stuffed eggplant)?
Here is my simple recipe to make delicious curried stuffed eggplant also known as "Baingan Masala". In this quick and easy dish, small Indian baby eggplants are stuffed with onion, ginger, garlic, and a few earthy spices. The eggplants are cooked in the Instant Pot for an authentic-tasting Indian curry that is ready in just minutes.
How to cook stuffed eggplant in Instant Pot?
Allow the mustard seeds to pop which may take 2 to 3 minutes. Carefully add all the stuffed eggplants to the instant pot. Add any remaining stuffing. Add half a cup of water. Step 4: Close the lid with the pressure value set to sealing. Select Manual/Pressure Cook and adjust the cooking time to 4 minutes on low pressure.
What is the best stuffing for eggplant paratha?
Stuffing – Mix grated onion, ginger, garlic, red chili powder, turmeric, garam masala, ground coriander, ground cumin, fresh coconut, brown sugar and salt in a bowl. Mix all the stuffing ingredients well and stuff them in the eggplants.

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