Stuffed Aubergines Recipe

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Stuffed Aubergines
How to make Stuffed Aubergines
  • Recipe By: NDTV Food
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Brinjals cut lengthwise and stuffed with a tangy tomato and onion mixture with a hint of paprika, garlic, pepper and baked till cooked. Topped with parsley.

Ingredients of Stuffed Aubergines

  • 2 medium sized aubergines
  • 50 ml olive oil
  • 2 medium onions, peeled and cut lengthwise
  • 1 tsp cumin seeds
  • 1/2 tsp paprika
  • 4 garlic cloves, peeled and chopped
  • 4 tomatoes, coarsely chopped
  • 1 Tbsp tomato puree
  • 1 Tbsp coarsely ground black pepper
  • 1 tsp salt
  • 40 g parsley, finely chopped

How to Make Stuffed Aubergines

  • 1.Slice the aubergines in half lengthways, score the flesh and scoop out leaving a 1.5cm thick edge. Set the scooped out flesh aside.
  • 2.Heat the oil and saute the onions and scooped out aubergine flesh together for about 5 minutes.
  • 3.Add the cumin seeds, paprika, garlic, tomatoes, tomato puree, pepper and salt and simmer for a few minutes.
  • 4.Spoon the mixture into the aubergine 'shells'.
  • 5.Place the aubergines into an ovenproof dish and carefully pour round 300ml of hot water.
  • 6.Cover with foil and bake at 200°C/gas 6 for 40 minutes or until aubergines are tender, topping up the water if it evaporates too quickly.
  • 7.Sprinkle with parsley and serve.