Stuffed Eggplant in Tomato sauce
In most regions, a variety of recipes are made from eggplant, meat, and tomato sauce. Mediterranean region, eggplants are also prepared in a variety of ways, with stuffed eggplants being extremely popular. In many places in foreign countries, minced meat is made by filling eggplants. Stuffed Eggplant in Tomato sauce vegetables is popular in Middle East Asia, Greece, and many other regions, stuffed with rice and other grains. In this, the cook uses the rice along with other vegetables for filling. Read also.
This is a healthy and delicious vegetarian stuffing recipe that you can serve with rice, roti, or naan.
In this stuffed eggplant recipe, we have removed the inner pulp of the eggplant and added a filling made of chickpeas, tomatoes and fresh herbs. You can add it to your meals as a beautiful vegetarian main or side dish.
Preparation time 35 minutes
Cooking time 55 minutes
Total time 01 hour 30 minutes
Serve for 04 members
Difficulty level Medium
Course Main/ Side dish
Cuisine Mediterranean recipe
Ingredients for Stuffed Eggplants recipe
Eggplants 02 big size
Extra virgin olive oil 03 tbsp
Salt as per taste
Spice
Allspice 01 tsp
Coriander 01 tsp
Red chili powder 1/2 tsp
Cinnamon 1/2 tsp (ground)
for stuffing
Canned or clean chickpeas 01 cups (boiled and Crushed)
Green Onion 02 tbsp (chopped)
Tomato 02 (cut into small pieces)
Onion 01 big (finely chopped)
Garlic 4-5 cloves (finely chopped)
Fresh ginger 01 tbsp (finely chopped)
Green chili 2-3 (finely chopped)
Capsicum 01 (chopped)
Tomato puree-
Parsley 02 tbsp (finely chopped)
Quinoa 02 cups (cooked)
How to make Stuffed Eggplants recipe
Step -01
- First, preheat your oven to 400 F.
- Cut the eggplant in half. Place the eggplants on the large baking tray, face up. Brush with olive oil, and bake for 20-25 minutes.
- Sprinkle the eggplant peels with salt, and let sit for 30 minutes while you prepare the remaining ingredients. Shred the meat, and steam until tender, 20 minutes.
Step-02
Remove the eggplant from the oven and let it cool for about 5-7 minutes. With a grapefruit spoon or a small knife, remove the flesh to within 1/2 inch of the skins.
Step-03
- Do not turn off the oven.
- Now make the sauce, for this put a pan on the flame, add chopped onion, ginger, garlic, allspice, Cinnamon and green chili, and fry for 2-3 minutes till it becomes soft.
- Remove the pan from the heat, add the separated eggplant pulp and tomato puree to it.
Step-04
Spread the sauce in the bottom of your casserole dish. Now place the eggplant pieces in the dish. The remaining sauce is to be mixed with the quinoa and chickpeas.
Step-05
- Fill the prepared mixture with sauce in half of the eggplant, drizzle some oil, now cover it with foil, and leave it for a while. Take it out and bake it for about 1 hour.
- Take out from the oven, keep outside for some time and serve hot with mint leaves, green chilies, and sauce.
Main Ingredients
Eggplants, Extra virgin olive oil, Salt, Coriander, Red chili powder, Cinnamon, chickpeas, Green Onion, Tomato, Onion, Garlic, Ginger, Green chili, Capsicum, Tomato puree, Parsley, Quinoa.
Main keywords
Vegan Stuffed Eggplant in Tomato sauce, Stuffed Eggplants recipe, Eggplants recipe, Stuffed Eggplant.
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