Stuffed and Grilled Eggplant and Bell Pepper must be sounding a strange combo, isn’t it? let me tell you how it all came about. I was walking in the garden and spotted something white peeping amongst the leaves and I was pleasantly surprised to spot my first white organic eggplant looking so beautiful and very much like an egg. No wonder it is called Eggplant! There was only one white eggplant and no signs of another and it was ready to be plucked. So there was only one lone eggplant that could be stuffed. Well, what do you do when you have one lone yellow Bell Pepper looking beseechingly at you every time you open the fridge door? You stuff it too, don’t you?
People keep pets but organic veggies are my pet babies. The fascinating journey from seed to fruit gives immense joy and a sense of achievement. You don’t need acres just a few square feet of soil and a little bit of patience is all you need. Even if you don’t have a green thumb vegetables will grow easily as they are very hardy. Grow your own veggies friends!!
I love Baingan ka bharta or roasted sautéed Eggplants but I somehow never liked Bharwan Baingan or stuffed Eggplants. So much so that I never cooked Stuffed Eggplants. I wanted to cook a stuffed Eggplant and Bell Pepper but in a way that I would like it. Bharwan Baingan is stuffed only with spices and maybe that’s what puts me off. I decided to put an egg in the eggplant and made a stuffing of flavoured scrambled eggs and then Grilled the stuffed Eggplant and Bell Pepper. To make the Bell pepper more interesting I topped the stuffing with some mozzarella for a creamy cheesy taste.
It was certainly not a Cordon Bleu recipe but it sure was tasty and I relished it.
Recipe for Stuffed and Grilled Eggplant and Bell Pepper
1 yellow Bell Pepper
2 tsp olive oil
1 tsp ginger garlic paste
½ Tsp mustard seeds
½ Tsp cumin
Few curry leaves
1 onion chopped fine
2 tomatoes chopped fine
2 green chillies slit
Salt to taste
¼ Tsp turmeric
½ Tsp red chilli powder
½ Tsp coriander powder
½ Tsp pav bhaji masala
½ Tsp chat masala
2 tbsp grated Mozzarella
Fresh Coriander leaves
Rinse and wipe the Bell pepper and Eggplant. Cut half a centimetre off the top of the Bell pepper and scoop out all the pith and seeds. Keep it aside.
For the eggplant make 4 to 6 slits on the underside keeping the top or stalk intact. If the eggplant is very fleshy then gently scoop out a little of the flesh so that it can be stuffed nicely. Set aside.
For the stuffing:
Heat a pan and add the oil. Once the oil is hot enough add the cumin, mustard and curry leaves one after the other.
Once the aroma is wafting add the ginger garlic paste, sauté and then add the chopped onions. Add the green chillies at this point and sauté till onions are golden brown.
In the meanwhile beat 4 eggs in a hand blender until they are fluffy.
Now add the finely chopped tomatoes and cook till mushy. Add all the spices; chilli powder, coriander powder, pav bhaji masala and the salt. Stir well. Add the beaten eggs slowly and do not stir until the egg starts setting and stir till the eggs are nicely scrambled. Remove from fire and sprinkle the fresh coriander over it.
Before stuffing preheat the oven. Smear the Bell pepper and the eggplant with a little oil. Stuff the Pepper with the scrambled egg and sprinkle the grated mozzarella on top and cover it with the cut top.
Now stuff the eggplant with as much of the scrambled egg as you can. If it does not pack in more, then tie a twine around it.
Now place both in the pre-heated oven and grill at 250 F for 25 minutes. Serve hot with roti or toasted bread.
What a fusion of cuisines! Bharwan Baingan is a north Indian dish, the tempering for the scrambled eggs was south Indian, Mozzarella is Italian and eggs are universal.Did you enjoy this healthy Grilled Eggplant and Yellow Pepper stuffed with scrambled eggs cooked in a medley of spices?
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