Absolutely The Best Stuffed Brinjals Recipe

Absolutely the Best Stuffed Brinjals

Absolutely the best stuffed Brinjals recipe allows you to indulge in a burst of irresistible flavors combined in a delicious way.

In this mouthwatering dish, tender brinjals are transformed into savory masterpieces, generously filled with tantalizing combination of onion, garlic, tomatoes, olives, parsley and gooey melted mozzarella cheese.

Each bite delivers perfect harmony of textures and tastes, as the brijnals melt in your mouth and mingle with the tangy sweetness of tomatoes, the earthiness of the olives, and the aromatic blend of herbs and spices.

Whether enjoyed as a main course or a delightful side dish, these stuffed brinjals are sure to impress and leave your taste buds longing for more.

Join us on a culinary journey as we explore the art of creating these irrestible stuffed brinjals, perfect for gatherings, weeknight dinners, or any occasion that calls for a flavorful masterpiece.

The key to having the absolutely best stuffed brinjal meal is to choose fresh and firm brinjals.

Slice them in half and create a cavity in each piece.

If you have some of this delicious mixture that we have set out below, left over after filling the brinjals, you can serve it on a bed of rice, or as a topping for cooked pasta!! 

Ingredients 1 or 2 Brinjals washed. 2Tbs Olive Oil and some for drizzling. 1 large onion chopped. 2 garlic cloves finely chopped. 12 Cherry tomatoes halved. 20 green olives chopped. Handful chopped Parsley. 125g Mozarella balls (cubes will also work. Handful of white/brown breadcrumbs This dish is a delightful way to enjoy the rich flavours of brinjal and the delicious ingredients that compliment it perfectly. And dont forget to garnish it with fresh herbs, like cilantro or parsley for that extra touch of freshness!! Enjoy your tantalizing creation.

Method Cut the brinjals in half lengthwise. Scoop out the flesh, leaving ½ cm as  a border. Cube the brinjal flesh (set aside) Brush the halves with olive oil. Cover with tin foil and bake for 20 mins at 190°Celcius. Fry onion, add the brinjal cubes. Add the garlic and tomatoes. Stir fry for 3 minutes. Stir in the olives, basil, mozzarella and season. Remove the brinjal halves from the oven. Reduce the temp to 180° Put all the ingredients into the halves. Sprinkle with breadcrumbs and drizzle with olive oil. Bake for 20 mins until golden and the cheese partially melted.

What are the Benefits  Eating of Brinjals

This is going to surprise you, eating brinjal (also known as eggplant or aubergine) can offer several health benefits.

• Brinjals are a great source of dietary fiber vitamins (such as  vitamin C, vitamin K and folate) and minerals including potassium, manganese an magnesium.
• They have anti-oxidants properties like anthocyanins, which can help your cell from damage caused by free radicals. Additionally the antioxidants in  brinjals may have anti-inflammatory effects in the digestive system, and also play an important role in reducing inflammation in the body which help prevent chronic diseases.
  
• The fiber and antioxidants in brinjals can contribute to heart health.  Consuming brinjals may help lower levels of LDL (bad) cholesterol and improve overall cardiovascular health.
• Blood sugar control:  Brinjal's  stable sugar levels have a low glycemic index, meaning they do not cause a rapid spike in blood sugar levels. This makes them a suitable food choice for individuals managing diabetes or those aiming to  maintain stable blood sugar levels.
• The high fiber content in brinjals promotes healthy digestion and can help prevent constipation.

This article was printed from Home-Cooking-Haven.com.com

Oven Temp's

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in and on top.

Brown: Two cook over high heat, usually on top of the stove, to brown food.

Caramelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, usually sugar and a fat, until smooth and fluffy.

Cube: To cut food into small ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to making pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish.

Coriander:  Also known as Dhania.

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc. to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavor fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  is barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. Usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid.

Seep:  To soak in a liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, eggbeater or electric mixer which increases the volume as air is incorporated into the eggs or cream.

Zest: The outer, colored part of the peel of citrus fruits.

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