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    You are in: Home / Recipes / Stuffed Eggplant (Aubergine) ( Indian ) Recipe
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    Stuffed Eggplant (Aubergine) ( Indian )

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Sana's Note:

    This is stuffed eggplant made in Maharashtrian ( a state in western India) style. I had if first at my in-laws and then got a recipe online which I tweaked to our taste It is a lengthy process, but well worth it. Adjust seasonings according to your taste.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the stuffing

    Directions:

    1. 1
      Make a paste of all the ingredients for the stuffing.
    2. 2
      Slit the eggplants from the middle into quarters such that they do not separate.
    3. 3
      Stuff them with the paste.
    4. 4
      Finely chop the onion and fry it in the oil.
    5. 5
      Add the remaining stuffing ( if any ) to the oil.
    6. 6
      Add the stuffed eggplants and add water to just to cover the top of the brinjals.
    7. 7
      Cover and cook for about 15 mins or till the brinjals are soft.
    8. 8
      Cooking time will vary depending on the size of the eggplants.

    Ratings & Reviews:

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    Nutritional Facts for Stuffed Eggplant (Aubergine) ( Indian )

    Serving Size: 1 (679 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 536.3
     
    Calories from Fat 312
    58%
    Total Fat 34.6 g
    53%
    Saturated Fat 5.3 g
    26%
    Cholesterol 0.0 mg
    0%
    Sodium 385.6 mg
    16%
    Total Carbohydrate 50.9 g
    16%
    Dietary Fiber 24.6 g
    98%
    Sugars 18.5 g
    74%
    Protein 18.1 g
    36%

    The following items or measurements are not included:

    asafetida powder

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