Brinjal (Eggplant, Aubergine), is diverse in its culinary use as it is in its names, appearance and colours. This most often, deep purple ‘berry by botanical definition’, is a part of the nightshade plant family Solanaceae. Its fleshy fruit easily absorb oils and flavors making it the ideal canvas for making stuffed versions, fried or layered like in Mousakka. Brinjal curry was the first curry I ever cooked, when I was nine years old. Since then I have learnt a few good tricks for preparing them, like this stuffed feta, mint and tomato aubergine, baked in the oven. It is perfect as a light lunch or dinner.
What Is Stuffed Aubergine?
Stuffed aubergine is when aubergine is cut then filled with various fillings. It may include the flesh of the fruit which was removed but it is not a necessity. Common fillings for stuffed aubergine include stuffed lamb mince and feta,or pine nuts, mushroom and spinach, or mozzarella cheese, tomato and basil.
How to Prepare Stuffed Aubergine
Its spongy texture makes it very versatile but it is also very moist and stores a lot of water. The best way to drain the excess water before baking is to coat eggplant in salt, set aside for a few minutes then pat dry before cooking.
Aubergine can be eaten with the peel and is especially ideal when baking as it keeps the shape intact since the inner core of the aubergine tends to be rather soft when cooked.
There are several ways to make stuffed aubergine; one method is to cut in half then slice into squares by cutting in two directions, a centimeter or two without cutting through to the skin. Then scrape out the flesh or the abuergine and stuff with fillings of choice.
The second is a more aesthetically pleasing method which I came across on Pinterest by chefkoch.de. Here the aubergines were sliced either horizontally or vertically then filled. Much like hasselback potatoes.This was the inspiration for my Mint and Feta stuffed aubergine, sliced, stuffed aubergine.
How to Make Mint and Feta Stuffed Aubergine
To make this recipe I sliced the aubergine evenly.To remove excess water I coat the aubergine with salt.
To make the stuffing, pat the aubergine dry with a paper towel then brush with an olive oil mint and garlic dressing. Fill the slices with toppings of your choice. I made two variations, one with bacon (Chorizo sausage works just as well) and one with mint, feta and tomatoes, then baked in the oven for 40 minutes.
What To Serve With Stuffed Aubergine
Stuffed aubergine goes well with a green salad, with flatbread, or best of all with hummus. It can also be served as a vegetable side for roast lamb.
Stuffed Aubergine Recipe
Feta and Mint Stuffed Aubergine
Ingredients:
- 2 large aubergines
- 1/2 cup chopped mint
- 150g feta cheese
- 1 whole tomato
- 1/4 cup olive oil
- few mint leaves for garnishing
- salt
- 1 tablespoon salt for draining excess water
optional
- Bacon or chorizo sausage
Instructions:
- Slice the aubergine, either vertically or horizontally . Getting them even is not as easy as it appears, one method to get even slices is to mark it out before you cut.
- Sprinkle salt over, rub into slices. Alllow to rest for 15-20 minutes.
- While the salt works on removing exess water, prepare the mint dressing and other ingredients.
- Combine mint , garlic and olive oil.
- Slice tomato.
- Slice feta.
- Preheat the oven to 180 degrees Celsius.
- Return to the aubergine. Pat dry with a kitchen towle to remove excess water and salt. Place on a baking tray.
- Brush with mint dressing on the skin and inbetween the slices.
- Compose by adding alterating slices of feta and tomato within the slices.
- Apply a top coat of mint dressing.
- Place in the oven. Bake for 40-45 minutes depending on the oven function used. I used fan function, which worked perfectly by cooking for 40 minutes.
- Remove from oven.
- Serve warm or cold with a big green salad and or hummus.
- Garnish with mint leaves.
Did you make this recipe?
More Aubergine Recipes on this Blog
Baba Ganoush
Brinjal Curry
Dhal and Brinjal
Fried Brinjal
Mousakka
