How to make Stuffed Eggplants - Brinjal shells blanched, stuffed with a spicy brown rice-vegetable mixture and cheese and baked.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Eggplants/ brinjals (बैंगन), Brown rice (ब्राउन राइस )

Cuisine : Fusion

Course : Main Course Vegetarian

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Stuffed Eggplants Recipe Card

Stuffed Eggplants

Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.

For more recipes related to Stuffed Eggplants checkout Stir Fried Eggplant with Beans. You can also find more Main Course Vegetarian recipes like Tariwala Chiwda, Paneer Moilee, Paneer Urad Methi, Cabbage and Rice Rolls.

Prep Time : 26-30 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Stuffed Eggplants Recipe

  • Eggplants/ brinjals halved lengthwise 2

  • Brown rice ? cup

  • Olive oil 3 tablespoons

  • Garlic cloves crushed 2

  • Onion chopped 1 small

  • Button mushrooms sliced 8-10

  • Green capsicum roughly chopped ½ medium

  • Yellow bell pepper roughly chopped ¼ medium

  • Red bell pepper roughly chopped ½ medium

  • Cheddar cheese grated 100 grams

  • Salt to taste

  • Crushed black peppercorns to taste

  • Fresh thyme ½ teaspoon


Step 1

Preheat oven to 180°C.

Step 2

Scoop out flesh from eggplants and chop.

Step 3

Blanch the eggplant shells in boiling water for two minutes and drain.

Step 4

Heat olive oil in a non-stick pan. Add the garlic and onion and sauté well.

Step 5

Add the mushrooms and eggplant flesh, mix well and cook till the mushrooms are tender.

Step 6

Add the capsicum and bell peppers, mix and sauté for two to three minutes.

Step 7

Add the rice and add half the cheese and mix well. Add the salt, crushed peppercorns and thyme and mix.

Step 8

Stuff the eggplant shells with the mixture, place on a baking tray and sprinkle remaining cheese on top.

Step 9

Place the tray in the preheated oven and bake till the cheese melts.

Step 10

Serve hot.