How to make Eggplant Stuffed with Mushrooms? - Brinjal Stuffed with Mushrooms - Eggplant and Mushroom with Nuts - Viji's New Recipes

EGGPLANT STUFFED WITH MUSHROOMS

Brinjal (Egg plant) - 8 to 10 (Baby Brinjal, halved length ways, stalks left on 1/2 tbsp olive oil)
Olive oil (or) Butter (or) Ghee - 1 tbsp
Onion - 2 (chopped)
Tomatoes - 2 (finely chopped)
Garlic - 5 to 8 flakes (chopped)
Ginger - 1/4 inch piece (finely chopped)
Button Mushrooms - 100 gm (chopped)
Celery leaves - 1/2 tbsp (chopped) (or) (Basil ,Coriander leaves, Parsley)
Peanuts - 1 tbsp (coarse powder)
Slat and pepper to taste

Place the brinjal halves in a pan, cover with boiling water and cook for until just tender. Drain and allow to cool.

Preheat the oven to 190°C.

Scoop out the flesh with knife or spoons, leaving the shells intact. Chop the flesh and reserve. Place the shells in a greased oven proof tray.

Heat the butter in a sauce pan add onion , tomatoes , ginger, garlic , pepper and salt cook for 5 to 8 minutes. Stir in between.

Add Brinjal flesh and mushrooms and cook for 5 minutes. Remove from heat add Celery leaves and most of peanuts. (reserving some for decoration).

Spoon the filling into the brinjal, sprinkle with peanuts, bake for 10 minutes. Serve hot.