Stuffed Eggplant Recipe- How to Stuff & Cook

Most people love to be stuffed with something or other. They like to be get stuffed with the latest trends, ideas, news items, updates, and whatnot. In the same way, stuffing our stomachs with delicious, rare, and/or new varieties of foodstuffs provides us happiness. Here, we will stuff our brinjal recipe with some spicy ingredients to make it a wonderful, awesome dish.

Most often, while eating out. we wonder about the tastes and appealing styles of some food items and like to try them in our kitchen. Stuffed Brinjal is one such dish that attracts your attention immediately. Its design and appearance catch your sight and create some sensation in your stomach to taste without waiting further.

Eating out is a great idea to enjoy different recipes. But self-preparing and sharing the joy with others is much greater. You feel jubilant and much happy (though it involves your time and energy).

In this article, I am sharing my own experiences and the joy I felt in cooking this aubergine recipe.

Different types of stuffed brinjal dishes are popular among people of different cultures & regions according to their own tastes and choices.

Some popular ingredients used for stuffing are:-

• Besan or chickpea powder and spices
• coconut powder or paste with spices
• red chili, pulses, and spice powders
• Coconut (grated), Ginger-green chili paste

Another classification of stuffed brinjal recipe relates to either cooking it in tamarind juice or dry frying it in oil.

In my post, I am dealing with the stuffing of a rough powder made from fried red chilies with other spices and a small portion of lentils cooked with light tamarind juice. It is a more popular variety of the stuffed brinjal recipe found in Andhra Pradesh, India.

• The First thing to do is to soak the tamarind in 100 ml water.
• Now, cut the brinjals one-by-one carefully into four equal portions without separating the stem of it (vertically from bottom of it to a point below the top end so that the whole brinjal remains held together intact) as shown in the images.
• Thereafter, let us fry the ingredients to prepare the powder to be stuffed into brinjals.
• Light stove and place the frying pan on it with a tablespoon of oil in it. Heat the pan.
• Put the pulses in it and fry for some time, till they are slightly reddish.
• Now, add the ingredients of chilies, and coriander seeds, and fry for them some time till you smell the fried flavor.
• Then add the remaining items of mustard seeds, cumin, and asafoetida. Fry again for a minute and before removing from the flame add curry leaves. Turn the ingredients briskly for some seconds and put off the flame.
• Leave the fried items to cool for five minutes.
• In the meantime, prepare the tamarind juice. Remove the waste from it. You can filter juice with a filtering tool like the tea filter.
• You can now grind the fried ingredients in a mixie to make powder. Do not make too much fine. A little bit roughness of powder is good for health and also for presenting a nice appearance of the recipe.
• Fill the powder into the brinjals as shown in the image and as per the detailed procedure that is shown in the video below.
• Now, light the stove and place the frying pan or cooking pan on the flame adding two tablespoonfuls of oil.
• When the oil is heated, place the filled brinjals one by one into it spreading them all along the width of the pan. You can gently turn them with a spatula in the oil for a minute.
• Then add the tamarind juice. Make the juice dilute so that total quantity of juice can be up to 250 ml.
• Now, cook the brinjals for about 10 minutes. If you can gently turn them once or twice within those 10 minutes and replace the lid each time, it will become a beautiful well-cooked recipe as shown in the image.

• Stuffed brinjal may not be healthy for persons with irritation, itching skin, and blood pressure symptoms. They are not recommended to eat this dish regularly. But eating once in a month may not be a problem for anybody.
• This recipe requires a lot of oil for preparation. Once for frying the stuffing ingredients, and again for cooking the stuffed brinjals.
• Tamarind is not as unhealthy as most of the people may think. It is good for Vitamin C and digestion. But daily usage is not so good.

This video and images are taken for preparation of seven brinjals (approx. 300 grams) only. So do not get confused with quantities. The actual ingredient quantities for the preparation of 400-gram brinjal is given in the ingredient table of my hub.

Actually, we are only 3 people and so, I thought of preparing 6 brinjals only. My son wanted one extra for him. So I prepared seven.

• You may reduce or increase the quantities of tamarind or other spices according to your choices.
• If you do not find tamarind or do not like it, you can substitute it with lemon juice or other sour powder or pastes. In that case, you may be required to cook the stuffed brinjals in more oil as there will be no liquid for cooking. You can add lemon or other substitutes only when it is fully cooked and you are about to remove it from the flame.
• So, I think tamarind juice cooking is healthier as it consumes less oil and is also easy to cook.
• Take care to watch that the recipe does not get burnt due to less liquid or high heat. Due to this factor and for better cooking, I advise mixing or turning the brinjals twice during cooking so that you can have an idea of the flame required and further duration of time it may take to get cooked without burning.