Stuffed Brinjal in Spinach Gravy

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INGREDIENTS

For stuffing and eggplants

100g sliced onion

1 tbsp Saffola oil

2 cloves chopped garlic

Salt to taste

200g cherry tomatoes

200g sprouts

2 green chillies chopped

600g eggplants

Oil for brushing

For Gravy

Oil 1 tbsp

150g peas

300g baby spinach leaves

2 tbsp tomato paste

150ml skim milk

1tsp salt

1 tsp red chili powder

1 tsp cumin powder

INSTRUCTIONS

• Cut brinjal in half lengthwise.
• Using a coring knife, take out flesh from inside each eggplant and leave a border along the skin which is about ½ inch.
• Brush eggplants with a little bit of oil and keep aside.
• Heat oil in a pan. Sauté onion and garlic for 2-3 minutes till they are fragrant.
• Add quartered cherry tomatoes, chopped flesh of eggplants, sprouts, chopped green chilies and coriander leaves, cook for 4-5 minutes on medium heat keep aside.
• Heat a grill pan or normal non-stick pan, place eggplant over the grill pan and cook from all side , when it is about to be done , spoon out the filling in a hollow space and let it cook for a minute or two. Remove from heat and keep it aside.

To prepare green gravy

• Blanch the spinach leaves by immersing them in hot water and immediately after that in cold water.
• Boil peas for 5-6 minutes. Heat 1 tbsp oil in a pan, add chopped onions and green chillies, cook for 3-4 minutes and add cumin powder. Add blanched spinach leaves and peas to the pan.
• Cook for 5-6 minutes and let it cool.
• In a blender jar make a puree of the cooked spinach and peas and add skim milk to it.
• Transfer the puree to the pan once again and bring to boil, stir in tomato paste and garam masala powder.
• To serve, first spread the gravy over a platter and then place stuffed eggplants one by one.

Source: fitfoodie.in

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