Baked Stuffed Brinjal With Spiced Cumin Recipe

About this recipe

A hearty and flavorful dinner dish featuring tender eggplants stuffed with a spiced ground lamb mixture, baked to perfection. Perfect for those seeking a satisfying and easy-to-make meal.

Ingredients

• 250 g Small-Purple Brinjal (Baingan)
• 100 g Sambar Onion Peeled
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 100 g Tata Sampann Whole Spices Cumin Seed

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. Wash the eggplants and remove the green tops. Carefully core them using a coring knife, and set the cores aside.
3. 3. In a medium-sized bowl, combine the chopped eggplant cores, 1 finely chopped sambar onion, 1 teaspoon of cumin seeds, and 1/2 teaspoon of salt. Mix well until evenly combined.
4. 4. Using a teaspoon, stuff each eggplant with the vegetable mixture, pressing the filling in firmly but gently to avoid tearing the eggplant.
5. 5. Line a baking sheet with greased aluminum foil. Spread the chopped eggplant cores on the sheet and arrange the stuffed eggplants in rows on top.
6. 6. Lightly brush the stuffed eggplants with 2 tablespoons of cooking oil to ensure even browning.
7. 7. Bake in the preheated oven for 30 minutes or until the eggplants are tender and the filling is fully cooked.
8. 8. Remove from the oven and let cool slightly before serving. Enjoy your baked stuffed eggplants as a hearty dinner!