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Recipe For Brinjal
This easy, oven-baked stuffed eggplant brings a burst of Indian cuisine flavors—perfect for a healthy main course or vibrant side dish.
When autumn cools down, I reach for this Recipe For Brinjal as a cozy weeknight dinner. Imagine tender brinjals (eggplants) roasted until caramelized, then filled with a spicy, tangy mix of tomatoes, onions and fragrant spices. It’s vegetarian, vegan-friendly, gluten-free and loaded with fiber, vitamin B6 and potassium—just six simple ingredients, no-fuss prep, and big on taste. You know what? It reminds me of sharing stories over the tandoor at my grandmother’s home in Mumbai, where the aroma of roasted spices danced through the air.
Why You’ll Love This Recipe For Brinjal
• Ready in under an hour—perfect for busy weeknights
• Oven-baked, not deep-fried—less oil, more nutrients
• Vegan and vegetarian—inclusive for all diets
• Indian cuisine flair—spicy, tangy, aromatic
• High in fiber and antioxidants—supports digestive health
• Easily scales up for guests or potlucks
• Gluten-free side dish or hearty main course
• Uses pantry staples—no exotic ingredients required
Ingredients
• 4 small to medium brinjals (eggplants), about 2 pounds total (look for firm, glossy skin)
• 2 tablespoons olive oil (sub with avocado oil for a neutral taste)
• 1 large onion, finely chopped (sweet Vidalia or yellow onion)
• 2 medium tomatoes, diced (roma tomatoes hold shape well)
• 2 cloves garlic, minced (fresh is best for punch)
• 1-inch piece ginger, grated (or 1 teaspoon ground ginger)
• 1 teaspoon ground cumin (divided: ½ for stuffing, ½ for garnish)
• 1 teaspoon ground coriander
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder (adjust for spice level)
• Salt and pepper, to taste
• 2 tablespoons chopped cilantro (for garnish)
• Juice of half a lemon (brightens flavors)
Directions
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to catch any drips—easy cleanup, honestly a lifesaver.
2. Wash brinjals, pat dry, then slice lengthwise without cutting all the way through (like a book). Use a small spoon to scoop out some flesh, creating a pocket for the stuffing. Sprinkle with salt and let rest 10 minutes; this draws out bitterness.
3. Meanwhile, heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent—about 5 minutes. Toss in garlic and ginger, stirring until fragrant, another minute.
4. Stir in diced tomatoes, ground cumin, ground coriander, turmeric and chili powder. Cook down until tomatoes break down and mixture thickens—around 7 minutes. Season with salt, pepper and half the lemon juice.
5. Rinse brinjals to remove excess salt, pat dry, then place on baking sheet. Spoon the spiced tomato-onion mix into each pocket. Drizzle any leftover oil over the top.
6. Roast for 25–30 minutes, until the brinjal flesh is tender and the edges caramelize. You’ll see buttery brown spots—those are flavor gold.
7. Remove from oven, sprinkle with fresh cilantro, remaining cumin and a final squeeze of lemon juice. Let rest 5 minutes before serving to let flavors settle.
Servings & Timing
• Yield: 4 servings as a main course; 6 as a side dish
• Prep Time: 20 minutes (includes salting brinjals)
• Cook Time: 30 minutes (roasting + stovetop stuffing)
• Total Time: 50 minutes—under an hour from start to table
Variations
• Cheese-Lover’s Fill: Top with crumbled feta or paneer before baking.
• Nutty Crunch: Stir in 2 tablespoons of toasted pine nuts or chopped almonds into the stuffing.
• Spicy Kick: Add ¼ teaspoon garam masala and a pinch of cayenne for extra heat.
• Herb Twist: Mix fresh mint and parsley into the tomato mixture for a Mediterranean note.
• Tangy Tamarind: Replace half the lemon juice with tamarind paste for a sweet-sour flavor.
Storage & Reheating
Store cooled stuffed brinjals in an airtight container in the fridge for up to 3 days. Freeze on a lined tray for 1 hour, then transfer to freezer bags for up to 2 months. To reheat, thaw overnight in the fridge, then warm in a 350°F oven for 10–15 minutes or microwave until heated through. Make-ahead tip: Prepare the tomato stuffing a day ahead for extra flavor development.
Notes
• Salting the brinjals twice removes bitterness and ensures creamy flesh.
• If your oven runs hot, tent with foil after 20 minutes to prevent over-browning.
• I learned that using a serrated spoon makes scooping easier.
• For extra smokiness, finish under the broiler for 2 minutes—watch carefully!
FAQs
Q: Can I use larger eggplants?
A: Yes—just adjust roasting time to ensure they soften fully, about 5–10 extra minutes.
Q: Is this recipe gluten-free?
A: Absolutely. All ingredients are naturally gluten-free—just double-check spice blends.
Q: How spicy is the dish?
A: Mild by default; tweak red chili powder up or down based on your heat tolerance.
Q: Can I air-fry these?
A: Sure—air-fry at 370°F for 15–18 minutes, flipping halfway.
Q: What pairs well with stuffed brinjal?
A: A cooling cucumber raita or warm naan bread balances the spice nicely.
Q: Any vegan cheese recommendations?
A: I love Violife’s mozzarella style shreds—melts well and is dairy-free.
Q: Can I skip the oven and finish on the stovetop?
A: You could cover and simmer in a deep skillet, but you’ll miss out on caramelized edges.
Conclusion
This Recipe For Brinjal brings together smoky, spicy and tangy notes in every bite—ideal for a fuss-free vegetarian or vegan feast. Give it a whirl, leave a comment below with your favorite twist, and don’t forget to explore my other healthy side dish recipes like Roasted Cauliflower Steaks or Spiced Chickpea Salad!
Recipe For Brinjal
Ingredients
- 4 small to medium brinjals (eggplants) look for firm, glossy skin
- 2 tablespoons olive oil sub with avocado oil for a neutral taste
- 1 large onion finely chopped
- 2 medium tomatoes diced
- 2 cloves garlic minced
- 1-inch piece ginger grated
- 1 teaspoon ground cumin divided: ½ for stuffing, ½ for garnish
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder adjust for spice level
- Salt and pepper to taste
- 2 tablespoons chopped cilantro for garnish
- 1/2 lemon Juice of brightens flavors
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash and slice brinjals lengthwise, scoop out flesh, sprinkle with salt, and let rest. Rinse and pat dry.
- Sauté onion, garlic, and ginger in olive oil. Add tomatoes, cumin, coriander, turmeric, chili powder, and seasonings. Cook until thickened.
- Fill brinjals with the tomato-onion mix, drizzle with oil, and roast until tender and caramelized.
- Sprinkle with cilantro, cumin, and lemon juice. Let rest before serving.
