Stuffed Eggplant with Yogurt (Baigan Dahi)

Stuffed Eggplant with Yogurt (Baigan Dahi)

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Servings: 10
Calories: 83

Ingredients
 

  • 5 halved eggplants each weighing about 5 1/2 oz
  • 2 1/2 oz chopped onion
  • 3 chopped cloves of garlic
  • 4 tbsp oil
  • 2 tsp grated root ginger
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/4 tsp turmeric
  • 1/4 tsp chilli powder
  • 1/2 tsp garam masala
  • 4 floz yogurt

Instructions

  • Place 5 x 5 1/2 ozg halved eggplants on an oiled baking tray, sprinkle with oil and cook in the oven until the centre is soft.
  • Remove the pulp from the eggplant with a spoon and chop finely.
  • Golden fry 2 1/2 oz chopped onion and 3 chopped cloves of garlic in 4 tbsp oil or ghee and add 2 tsp grated root ginger; stir in 2 tsp ground coriander, 1 tsp ground cumin, 1/4 tsp turmeric, 1/4 tsp chilli powder and salt.
  • Add the eggplant flesh and 1/2 tsp garam masala and finish with 4 floz yogurt.
  • Fill the halves of eggplant dome-shape with the filling and mark trellis-fashion with the edge of a knife.
  • Place on the baking tray, sprinkle with oil or ghee and place in the oven to gratinate.
  • Serve in a vegetable dish, garnished with sprigs of fresh coriander.
Calories: 83 kcal
Carbohydrates: 7 g
Protein: 1 g
Fat: 6g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 2 mg
Sodium: 9 mg
Potassium: 223 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 47 IU
Vitamin C: 3 mg
Calcium: 30 mg
Iron: 1 mg
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