As a fitness coach, I constantly talk about adding more vegetables into our diets and try and use them as the carbohydrate source. It’s still lockdown and the time on hand motivated me to try something new. I wanted to make something similar to the stuffed vine leaves I had eaten in Egypt. No vine leaves, but brinjals here! Brinjals are a great source of dietary fiber, Vit B1, B3, B6 and K along with manganese, copper, potassium and other trace elements. I had a little bit of Basmati left from eons ago and it was time to use it. Let’s say, I just came up with something different but so delicious!!
This serves 6
Ingredients:
Small brinjals/eggplants 12-15
Onions 1 chopped fine
Tomato 1 Chopped fine
White rice or Basmati rice 1 cup
Coriander leaves chopped 1/2 cup
Mint leaves chopped 1/4 cup
Lemon juice 2 tbsp
Salt and pepper to taste
Oil
Water
Method:
Cut the stems off the brinjals and dip the sliced end in salt and keep it aside for 15 minutes. This will help soften the flesh which can be later scooped out with a corer or a spoon.
Mix the rice, onion, tomato, coriander, mint, salt, pepper and lemon juice together.
Stuff this into the eggplants 3/4 full.
Heat a deep bottomed pan.
Add oil and then place the brinjals facing upside. Cover it with water and mix the remaining rice mixture in. Cover it and cook it at a medium flame for 15-20 minutes.
The rice would be cooked by now and the water should be completely reduced.
Serve hot or cold.
Trust me this is an extremely delicious dish. Seems super simple but was a big hit at home. By the way, I just finished eating it!
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