Stuffed Bulgur and Brinjal Bake
by Tarla Dalal
Stuffed Bulgur and Brinjal Bake is a really off-beat and totally exotic dish that is sure to be enjoyed by everybody! Bulgur wheat is cooked with delicious veggies, tangy tomato sauce, aromatic herbs and spices, and stuffed into large brinjals.
This mouth-watering arrangement is then baked with a topping of grated cheese, to make a totally outta-this-world dish, which will excite your taste buds and ensure that you remember it for a long time!
Served with Cheese and Herb Potato Fries and a bowl of hot soup makes for a satisfying meal.
Stuffed Bulgur and Brinjal Bake recipe - How to make Stuffed Bulgur and Brinjal Bake
Preparation Time: Cooking Time: Baking Time: 15 minutes Baking Temperature: 200°C (400 ° F) Total Time:
Makes 4 servings
2 big size brinjals (baingan/eggplant)
For The Tomato Sauce
1 cup fresh tomato pulp
1/2 tsp chilli powder
2 tsp sugar
salt to taste
For The Stuffing
1/2 cup broken wheat (dalia)
salt to taste
1 tbsp oil
2 tsp chopped garlic (lehsun)
1/4 cup chopped onions
1/4 cup chopped carrots
1/4 cup chopped capsicum
1/2 cup chopped mushrooms (khumbh)
1/4 cup deseeded and chopped tomatoes
1 tsp chilli powder
1 tbsp chopped coriander (dhania)
2 tsp dried oregano
1 tbsp fresh cream
freshly ground black pepper (kalimirch) to taste
Other Ingredients
8 tbsp grated processed cheese
For the tomato sauce
- For the tomato sauce
- Combine all the ingredients in a broad non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Keep aside.
For the stuffing
- For the stuffing
- Boil 1½ cups of water in a deep non-stick pan, add the bulgur wheat and salt, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Keep aside.
- Heat the oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 2 minutes.
- Add the carrot, capsicum, mushroom, tomatoes, chilli powder and coriander, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
- Add the cooked bulgur wheat, oregano, salt and pepper powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the prepared tomato sauce and fresh cream, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Divide the stuffing into 4 equal portions and keep aside.
How to proceed
- How to proceed
- Cut each brinjal into 2 halves vertically.
- Boil enough water in a deep non-stick pan, add the brinjal halves and cook on a medium flame for 10 minutes, while turning them occasionally.
- Drain and keep aside to cool completely.
- Scoop the centre of each brinjal halve with the help of a spoon and discard it.
- Stuff each halve of brinjal with a portion of the prepared stuffing and sprinkle 2 tbsp of cheese evenly over it.
- Place them in baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 minutes.
- Serve immediately.
| Energy | 214 cal |
| Protein | 7.4 g |
| Carbohydrates | 23.6 g |
| Fiber | 3.7 g |
| Fat | 10 g |
| Cholesterol | 0 mg |
| Vitamin A | 515.2 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.8 mg |
| Vitamin C | 34.3 mg |
| Folic Acid | 32.6 mcg |
| Calcium | 198.5 mg |
| Iron | 2.1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 14.1 mg |
| Potassium | 254.8 mg |
| Zinc | 0.2 mg |
Stuffed bulgur and brinjal bake.. this is a great recipe.. with whole wheat bulgur wheat.. loved the mouth feel of this recipe.. Must try recipe..