Stuffed Baingan Bake

The eggplant with its striking deep purple color is rich in potassium and is a common harvest in our tropical country. It is amazing to see its varied use in the different state cuisines within the same country. Here is a very fast and healthy recipe that can be served as an appetizer or a side.

Ingredients

Small sized Eggplants/Baingan: 5-6
Onions (finely chopped): 1/2 cup
Tomatoes (finely chopped): 1/2 cup
Ginger-garlic paste: 1 teaspoon
Green Chillies (finely chopped): 2 teaspoons
Coriander leaves/Cilantro (chopped): handful
Jeera/Cumin seeds: 1 1/2 teaspoon
Turmeric powder: 1 teaspoon
Chili powder: 1 teaspoon
Coriander powder: 1 1/2 teaspoon
Garam Masala: 1 teaspoon
Curry/Chicken masala (Optional): 1 teaspoon
Chat Masala: 1 teaspoon
Salt to taste
Pepper to taste
Oil

Cut the eggplants into halves and scoop out the center (the seedy part) with a spoon. Keep this center aside for the filling. Rub the bowl like eggplants with salt, pepper and some oil. Heat some oil in a pan, splutter the jeera seeds. Add ginger-garlic paste, chopped green chillies, onions and saute well. Add all the dry masala powder and mix while also adding in the scooped out seedy part of the eggplant. Stir well, add chopped tomatoes and adjust the salt and spice levels. Throw in the chopped cilantro and give a final mix. You can use this filing alternatively as a sabzi.

Stuff the eggplants with this filing. Drizzle some oil over it and bake at 350 for about 15-20 mins till the eggplant is nicely cooked on the outside.

Enjoy it hot with rotis or rice.