Stuffed Brinjals with Oil

Other Regions - Middle East


Quantity: Measure: Ingredients: Description:
25 Small Brinjals - black shiny -(Baingan) For stuffing
1-1/4 Teacup Rice, fine grain.  
1/2 Teacup Chana, whole (Kabuli Chana)  
1 Teacup Parsley chopped fine
1/2 Teacup Onions chopped fine
1-1/2 Teacup Tomatoes chopped fine
1 Teacup Olive Oil  
1/2 Teacup Capsicums - Green (Simla Mirch) chopped fine
1-1/2 Teaspoon Salt to taste
1-1/2 Teaspoon Pepper Powder  
1-1/2 Teacup Water  
2 Large Tomatoes Cut in fours


Soak kabuli chana  overnight. Wash brinjals, cut thin slice from one end and hollow carefully with small spoon, or an apple corer.  Place soaked hummus on board and crush with rolling pin to split the peas and work their skins loose.
Make a stuffing of rice, kabuli chanas, parsley, onions, chopped tomatoes, salt, pepper, green pepper and olive oil. Moisten with one half cup water. Stuff the brinjals. Place layer of the quartered tomatoes in bottom of pressure cooker. Cover with 12 cups water. Place stuffed eggplant on top of tomatoes in neat layers. Sprinkle lightly with salt. Cook under pressure 12 minutes, then simmer uncovered until brijals are very tender and the sauce is reduced. Turn onto a round serving platter. Serve cold.

These brinjalsi may be cooked without pressure. Prepare as above, but increase water to cover mahshi. Cook covered until tender. Simmer uncovered to thicken sauce.

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