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Stuffed & Grilled Eggplant & Bell Pepper
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Chef :
Harjeet KaurStuffed & Grilled Eggplant & Bell Pepper
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Stuffed and Grilled Eggplant and Bell Pepper must be sounding a strange combo, isn’t it? Let me tell you how it all came about. I was walking in the garden and spotted something white peeping amongst the leaves and I was pleasantly surprised to spot my first white organic eggplant looking so beautiful and very much like an egg. No wonder it is called Eggplant! There was only one white eggplant and no signs of another and it was ready to be plucked. So there was only one lone eggplant that could be stuffed. Well, what do you do when you have one lone yellow Bell Pepper looking beseechingly at you every time you open the fridge door? You stuff it too, don’t you?
I love Baingan ka bharta or roasted sautéed Eggplants but I somehow never liked Bharwan Baingan or stuffed Eggplants. So much so that I never cooked Stuffed Eggplants. I wanted to cook a stuffed Eggplant and Bell Pepper but in a way that I would like it. Bharwan Baingan is stuffed only with spices and maybe that’s what puts me off. I decided to put an egg in the eggplant and made a stuffing of flavoured scrambled eggs and then Grilled the stuffed Eggplant and Bell Pepper. To make the Bell pepper more interesting I topped the stuffing with some mozzarella for a creamy cheesy taste.
What a fusion of cuisines! Bharwan Baingan is a north Indian dish, the tempering for the scrambled eggs is south Indian, Mozzarella is Italian and eggs are universal.
Ingredient
Food ration :
2 servingsCooking time :
30mins
1
Eggplant
4
eggs
1 tsp
ginger garlic paste
1/2 Tsp
mustard seeds
1/2 Tsp
cumin
leaves
Few curry
2 tbsp
Olive Oil
to taste
Salt
1/4 Tsp
turmeric
1/2 Tsp
red chilli powder
1/2 Tsp
coriander powder
1/2 Tsp
pav bhaji masala
1/2 Tsp
chat masala
2 tbsp
grated Mozzarella cheese
1 tbsp
Fresh Coriander leaves
Cooking instructions
* Step 1
Rinse and wipe the Bell pepper and Eggplant. Cut half a centimeter off the top of the Bell pepper and scoop out all the pith and seeds. Keep it aside.
For the eggplant make 4 to 6 slits on the underside keeping the top or stalk intact. If the eggplant is very fleshy then gently scoop out a little of the flesh so that it can be stuffed nicely. Set aside.
* Step 2
For the stuffing:Heat a pan and add the oil. Once the oil is hot enough add the cumin, mustard and curry leaves one after the other. Once the aroma is wafting add the ginger garlic paste, saute and then add the chopped onions. Add the green chillies at this point and saute till onions are golden brown. In the meanwhile beat 4 eggs in a hand blender until they are nice and fluffy.Now add the finely chopped tomatoes and cook till mushy.
* Step 3
Add all the spices; chilli powder, coriander powder, pav bhaji masala and the salt. Stir well. Add the beaten eggs slowly and do not stir until the egg starts setting and stir till the eggs are nicely scrambled. Remove from heat and sprinkle the fresh coriander over it.
Before stuffing, preheat the oven. Smear the Bell pepper and the eggplant with a little oil. Stuff the Pepper with the scrambled egg and sprinkle the grated mozzarella on top and cover it with the cut top.
* Step 4
Now stuff the eggplant with as much of the scrambled egg as you can. If it does not pack in more, then tie a twine around it.Now place both in the pre-heated oven and grill at 250 F for 25 minutes. Serve hot with roti or toasted bread.
* Step 5
Did you enjoy this healthy Stuffed and Grilled Eggplant and Bell Pepper with scrambled eggs cooked in a medley of spices? If you did then please heat the like button.
Note: if there is a photo you can click to enlarge it
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