Prawns Recheado Masala Stuffed Brinjal (EggPlant)

Ingredients

14 Small Brinjals or Eggplants
3 - 4 Tablespoons of Oil
Salt as per requirement

For the filling:
40 - 50 Small Prawns, Cut fine
1 - 2 Tablespoons Recheado Masala
1 Teaspoon Ginger Garlic Paste
1 Medium Sized Onion
1 Medium Sized Tomato
Salt as per requirement
2 - 3 Tablespoons of Oil

Servings / Time

14 Small Brinjals or Eggplants / 1 Hour

Preparation

1. Wash the brinjals or eggplants thoroughly well, Cut off the stock from the top and scoop of the seeds from the inside in order to make a nice hollow insertion as in the image.

Then soak all the scooped brinjals or the eggplants into salt water. Keep them soaked for a while.

2. Now let us start to make the filling or the stuffing. Add Salt to the prawns, cut them into fine pieces. Chop an onion and a tomato into fine pieces.

3. Heat oil in a small pan, once hot, add the onion pieces and Ginger Garlic Paste. Once onion pieces are translucent, add the tomato pieces till soft.

Then add prawn pieces, allow the prawn pieces to cook for a few minutes and finally add 1 - 2 Tablespoons Recheado Masala. Allow the masala to blend well with the prawns.

Once ready turn off the flame. Allow the filling or stuffing to cool.

4. Now, drain off the salt water from the brinjals or the eggplants.

Start adding the filling into the cavity or the hollow insertions created.

Fill the hole completely up to the brim where the stock was cut off.

5. Once all the brinjals or eggplants have been stuffed.

Heat oil in a pan, once hot add the brinjals or eggplants slowly on medium flame.

6. Cover the pan with a lid. Allow the brinjals to fry and cook inside the closed lid. Turn the brinjals on either side if required.

7. Once ready, check if brinjals are tender, then turn off the flame and serve hot with rotis or rice.

Enjoy this wonderful eggplants or brinjals in just another different style, you can try out your own stuffings. Do enjoy this recipe.

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