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. It's vegetarian, vegan-friendly, gluten-free, and loaded with fiber, vitamin B6, and potassium.
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.
Notes
Salting the brinjals removes bitterness and ensures creamy flesh. Tent with foil if oven runs hot. Use a serrated spoon for easier scooping. Finish under broiler for extra smokiness.
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