Are you craving a flavorful, vegetarian dish that's both satisfying and surprisingly easy to make? Look no further! This recipe for stuffed eggplant, an Indian culinary gem, is perfect for a weeknight dinner or a special occasion. It's a fantastic example of homemade cooking at its finest, delivering a delicious dish bursting with aromatic spices and textures. Get ready to impress yourself and your family with this quick dinner idea!
Ingredients:
This recipe provides a great balance of flavors and textures, making it a truly satisfying meal. You'll need:
- 2 large eggplants (brinjal), about 1 pound each
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 green chili, finely chopped (optional, adjust to your spice preference)
- 1 cup chopped tomatoes
- 1/2 cup green peas (fresh or frozen)
- 1/4 cup chopped cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon garam masala
- Salt to taste
- 2 tablespoons vegetable oil
- 1/4 cup water or vegetable broth
Instructions:
Follow these simple steps to create this easy recipe:
Step 1: Prepare the Eggplants:
- Preheat your oven to 375°F (190°C).
- Wash the eggplants and cut them in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about a 1/2-inch border. Chop the scooped-out eggplant flesh into small pieces.
Step 2: Sauté the Vegetables:
- Heat the oil in a large pan over medium heat. Add the chopped onions and sauté until softened, about 5 minutes.
- Add the minced garlic, grated ginger, and green chili (if using) and sauté for another minute until fragrant.
- Stir in the chopped eggplant flesh, ground cumin, coriander, turmeric, and garam masala. Cook for 5-7 minutes, stirring occasionally, until the eggplant is softened.
Step 3: Combine and Stuff:
- Add the chopped tomatoes and green peas to the pan. Cook for another 5 minutes, allowing the tomatoes to break down and the flavors to meld.
- Stir in the chopped cilantro and salt to taste. Add 1/4 cup of water or vegetable broth to create a slightly moist filling.
- Spoon the mixture into the hollowed-out eggplant halves.
Step 4: Bake to Perfection:
- Place the stuffed eggplants in a baking dish and bake for 25-30 minutes, or until the eggplants are tender and the filling is heated through. You can also cover the baking dish with foil for the first 20 minutes to prevent the eggplants from drying out.
Tips and Variations:
- For a richer flavor, you can add a tablespoon of tomato paste along with the onions.
- Feel free to experiment with other vegetables, such as potatoes, carrots, or cauliflower, in the filling.
- To add a touch of creaminess, stir in a dollop of plain yogurt or coconut milk before baking.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
This healthy meal provides a good source of fiber and vitamins. The exact nutritional content will vary depending on the ingredients used. However, a rough estimate per serving is:
- Calories: Approximately 250-300
- Protein: Approximately 8-10 grams
- Fiber: Approximately 8-10 grams
This delicious and healthy recipe is perfect for anyone looking for tasty and easy food recipes. Whether you are a beginner in the kitchen or an experienced cook, this best recipe is sure to become a favorite in your repertoire of quick dinner ideas. Enjoy your culinary journey!