Stuffed Baingan

Servings -

2 - 3

Eggplant - 570 grams

Oil - 1 tablespoon

Onions - 95 grams

Garlic paste - 1 teaspoon

Oregano - 1 teaspoon

Salt - 1 teaspoon

Black pepper - 1/2 teaspoon

Tomato - 150 grams

Egg - 1

Mozzarella cheese - 150 grams

Marinara sauce - 320 grams, divided

Mozzarella cheese - to taste

Parmesan cheese - to taste

Italian bread crumbs - to taste

Coriander - for garnishing

1. Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop eggplant that has been scooped

out of the inside.

2. Heat 1 tablespoon oil in a pan, add 95 grams onions and fry till translucent.

3. Add 1 teaspoon garlic paste and saute for 1 - 2 minutes.

4. Then, add 1 teaspoon oregano, 1 teaspoon salt, 1/2 teaspoon black pepper and mix it well.

5. Now, add the chopped eggplant and stir well.

6. Cook for about 10 - 12 minutes or until it turns dark brown in color.

7. Transfer this mixture into a bowl, add 150 grams tomato, 1 egg, 150 grams mozzarella cheese, 100 grams marinara sauce and mix it well.

8. Spread 220 grams marinara sauce on a baking tray and place the eggplant shells on top of it.

9. Fill it with mixture.

10. Garnish with mozzarella cheese, parmesan cheese and Italian bread crumbs.

11. Preheat the oven to 350°F/180°C. Bake for 50 minutes or until the top is golden brown.

12. Garnish with coriander.

13. Serve.