Stuffed Bulgur And Brinjal Bake Recipe

Ingredients

• 2 big size brinjal (baingan / eggplant)
• 1 cup fresh tomato pulp
• 1/2 tsp red chilli powder
• 2 tsp sugar
• salt (namak) to taste
• 1/2 cup dalia (broken wheat)
• salt (namak) to taste
• 1 tbsp oil
• 2 tsp chopped garlic (lehsun)
• 1/4 cup chopped onion
• 1/4 cup chopped carrot
• 1/4 cup chopped capsicum
• 1/2 cup chopped mushrooms (khumbh)
• 1/4 cup deseeded and chopped tomato
• 1 tsp red chilli powder
• 1 tbsp chopped coriander (dhania)
• 2 tsp dried oregano
• 1 tbsp fresh cream
• freshly ground black pepper (kalimirch) to taste
• 8 tbsp grated processed cheese

Steps

1. Boil 1½ cups of water in a deep non-stick pan, add the bulgur wheat and salt, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Keep aside.
2. Heat the oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 2 minutes.
3. Add the carrot, capsicum, mushroom, tomatoes, chilli powder and coriander, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
4. Add the cooked bulgur wheat, oregano, salt and pepper powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
5. Add the prepared tomato sauce and fresh cream, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
6. Divide the stuffing into 4 equal portions and keep aside.
7. Combine all the ingredients in a broad non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Keep aside.
8. Cut each brinjal into 2 halves vertically.
9. Boil enough water in a deep non-stick pan, add the brinjal halves and cook on a medium flame for 10 minutes, while turning them occasionally.
10. Drain and keep aside to cool completely.
11. Scoop the centre of each brinjal halve with the help of a spoon and discard it.
12. Stuff each halve of brinjal with a portion of the prepared stuffing and sprinkle 2 tbsp of cheese evenly over it.
13. Place them in baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 minutes.
14. Serve immediately.