Stuffed Egg plant – Tasty and spicy

Looking for a flavorful food using eggplant ? Then try this baked eggplant dish that’s stuffed with chicken and vegetables.

Stuffed Egg plant – For the stuffing ingredients

• Olive oil – 2 tbsp
• Onions – 2 medium,finely chopped
• Garlic cloves – 3 crushed
• Carrot – 1 large,finely chopped
• Red capsicum – 1 large,finely chopped
• Celery – 2 finely chopped
• Chicken minced – 750 gm
• Diced tomatoes – 400 gm
• Chicken stock – 1 cup
• Tomato paste – 2 tbsp
• Brinjal – 4 large
• Olive oil
• Shredded fresh basil leaves – 2/3 cup (keep a few for garnishing)
• Parmesan cheese – 1 cup grated

Stuffed Egg plant Preparation

• Heat oil in a large saucepan over medium heat.
• Add onion, garlic,carrot, capsium and celery
• Cook ,stirring for 5 minutes or until the onion has softened.
• Add chicken mince.  Cook,stirring with a wooden spoon to break up the mince, for 5 minutes or until browned
• Add tomatoes, stock and tomato paste
• Bring to boil.  Reduce heat to low,cover with a lid and simmer for 30 minutes.
• Remove cover and simmer for 20 to 25 minutes or until thickened
• Meanwhile ,preheat over to 180 degree c
• Line a baking tray with baking paper.
• Pierce eggplant several times with fork
• Spray all over with oil
• Place on prepared tray
• Bake for 40 minutes or until tender.  Cool slightly
• Cut eggplants in half lengthways.  Using a spoon, scoop flesh from the egg plant halves,leaving a one cm border
• Fine chop the scooped flesh of brinjal
• Combine mince mixture, shredded basil and chopped brinjal in medium bowl
• Place brinjal halves on baking tray
• Spoon the prepared mince mixture into brinjal
• sprinkle with parmesan Bake for 20 minutes or until heated through
• Serve sprinkled with basil leaves

Egg plant cooking recipes – Vangi bath / Vaangi Baath / Vangi Baath or Brinjal rice

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