Recipe For Stuffed Aubergine-It's easy to make, tastes awesome, definitely healthy and looks great
I try to give my family a treat now and then, so I search the net for easy but classy looking recipes. This stuffed aubergine is one of those recipes.
The first thing that makes me make it is that its too cute. I love the color aubergine and the chubby cute shape of it. Cooking is fun because you need not fear if you don't have an ingredient or two and you can alter it to suit your tastes. After changing the recipe I think we have to give it another name as when you look for a certain recipe on line there are various recipes under one title and some don't resemble the other in the least.
Let me tel you why you should try this out.
- Its so easy to make.
- It looks like you got it delivered from a dream only restaurant.
- Its healthy and please don't tell me that your kid is fussy, give him a change one in a while and he will get hooked to your cooking.
- All the ingredients will be avaialable in your kitchen. No fancy stuff.
- Come on you have to try something new.
Different varieties of aubergine
About the fruit
Aubergines come in different shapes, sizes and colors. In my country the pink or striped purple are common. Even though the aubergine is known as eggplant and brinjal, these two are names of different kinds of aubergine.
- The eggplant is the white, egg shaped fruit.
- The common aubergine/Asian aubergines are dark in color almost black. Actually they are aubergine in color!
- The pea aubergines are small berry like green aubergines that come in clusters. This is very bitter if cooked with the seeds intact.
- Thai aubergines are circular green and white fruits. The mature fruit is yellow in color.
- Brinjal is light purple or pink in color. This is what I have in my backyard. My plant is almost 1 ½ feet tall and produces a couple of fruits every month.
Aubergines get a rusty look soon as you cut them open so the degorging help us retain its pure white color. Aubergines are thought to have originated in India. It is widely used nowadays after the benefits of consuming aubergines have surfaced. Mediterranean meals use aubergines commonly.
FROM MY VEGETABLE PATCH...
DID YOU KNOW.............
- Egg plants are fruits.
- Turkey, India, Egypt and Japan are top aubergine producers; China being at the top.
- Eggplants are slightly bitter and this could be reduced by applying some salt and leaving it aside for 10 minutes. This is called 'degorging'.
- Aubergine is a French word.
- Long time ago, the skin of the aubergine was used to make dye that was used to polish the teeth to achieve a glossy and grayish effect.
- These fruits are 95% water.
- Some people are allergic to aubergines and develop rashes.
- The term Aubergine is used in Britain.
- The Indians, South Africans, Malaysian and Singaporeans call it brinjal.
- Americans, Australians and Canadians use the name eggplant.
- Aubergines absorb lots of liquids including oil during cooking.
- A cupful of eggplant contains only 27 calories.
Health benefits of aubergines
The main ingredient in this dish is the eggplant, as I have included the scooped out parts of the eggplant in the filling. This, some people don’t use in the dish. Then does there stuffed eggplant contain only the skin?
Read a few health benefits of Aubergine and you will make sure that you make this in the near future.
All health benefits can be attained only when used properly. I have included olive oil in the baking and this is by far one of the best oils.
- Aubergines contain a lot of water. Drinking enough water hydrates your skin making it look soft and youthful. Skin of those who don’t consume lots of water will have lot s lines and wrinkles.
- Aubergines have a lot of fiber. Fiber helps in losing weight as fiber when consumed takes up a lot of space in the stomach. This helps you eat little and finally lose the extra pounds.
- The skin of the eggplant contains more fiber than the flesh. Fiber also prevents colon cancer.
- It reduces cholesterol. Drinking eggplant juice daily for a month will show significant reduction in ones level of cholesterol.
- Eggplants when consumed, reduces the chances of type 2 diabetes and hypertension.
- These contain lots of vitamin c which protects us against immune system deficiencies.
- It contains vitamin K that helps in blood clotting and also vitamin B1, B3, B5, B9 and B12 which helps us increase our metabolism, promotes cell growth and improves the function of the nervous system.
- Aubergines contain the minerals copper, manganese, phosphorus, potassium and magnesium. These minerals are important in bone formation, kidney and muscle function and also maintains the energy efficiency.
- Consuming aubergine reduces the risk of osteoporosis and other joint problems.
- 5 egg plants/aubergine/brinjal
- 2 tbsp. chicken/beef/liver, optional
- 1/4 egg
- 2 tbsp. olive/coconut oil
- 1/4 tsp. ginger garlic paste
- 3 tbsp. cabbage, grated
- 3 tbsp. carrot, grated
- 2 tsp. soya sauce
- 2 tsp. oyster sauce, optional
- 1/2 tsp. pepper
- 1/2 chicken cube or 1/2 cup stock
- 1/2 onion
- 1 green chili, chopped
- 1/2 small tomato, chopped
- 1/2 small potato
- Salt to taste
Preparing the aubergines
Instructions- preparing the aubergines
- Wash and halve the aubergines lengthwise.
- Cut around the flesh leaving a 1/2 centimeter gap between the skin. Then cross the flesh of the aubergine. Cut 3 stripes in the skin. Making sure that the cuts don't reach the other side. We cut the skin so that the aubergine doesn't shrivel while baking and also for it to absorb the stock.
- Make sure the the skin is not cut during the cutting process and holding the knife by the tip will ease your cutting and use a small sharp knife.
- Now you can easily scoop out the flesh with a sharp spoon. Sprinkle a little salt water on the scooped aubergines and leave aside till you finish cutting the rest.
- Keep aside the flesh to include in our filling.
- Place the aubergines on a baking tray and pour half the stock on and in the fruits. Pour drops of olive oil on the aubergine.
- Bake for exactly 10 minutes on 180 degrees.
Making the filling
- Add some olive oil/butter in a pan and add the ginger garlic paste.
- Put the onions and the liver (chicken or beaf etc.) and stir.
- Now add the aubergine flesh. Add some salt, cover and cook for 2 to 3 minutes.
- Now add the cabbage, carrot, capsicum, green chili, pepper, potato, oyster sauce and soy sauce. (Everything except the tomato and parsley/ coriander)
- Add some salt to taste and turn off the stove. Now add the tomato and chopped parsley.
- The filling need not be cooked fully. Its better if its still uncooked as we have to bake it after filling the aubergine.
Stuffing the aubergines
Stuffing the aubergines.
- Take out the augergine from the oven. Don't turn off the oven.
- Fill the aubergines with the curry. Heap it and don't fill it flat.
- Now bake it for 5 minutes.
- Take out of the oven.
- Beat the egg and pour a little on the aubergines till its full.
- Bake for 3 more minutes and now your done.
- Sprinkle some parsley and place a small piece of tomato on top so that it looks attractive.
Serve with nasigoreng and fried chicken.