Paneer Brinjal is an awesome snack dish or side dish. Paneer stuffed brinjals is an awesome snack dish or side dish made with eggplant slices stuffed with spicy paneer mixture and coated with spicy flour, air fried to make it crisp on the outer side and soft and juicy inside. Truly divine and luscious to taste! This is a very healthy and nutritious dish as it does not contain any oil and is almost fat free.
This is one of the brilliant ways of eating healthy vegetarian foods that consumes very little oil, cooks in a jiffy yet is very luscious, appetizing and nutritious to eat. Normally most of us use brinjals for regularly cooking them in stews, or making deep fried bajjiyas or masala stuffed brinjals or stir fries etc but this is an excellent recipe that can be eaten as a starter or appetizer or as side-dish with rice or roti. Tastes extremely yum, very healthy, spicy, stuffed with soft and creamy paneer giving an explicit taste on bite, holding on the moisture to make it juicy inside and crisp outside. Kids would just love eating this.
Eggplants/ Brinjals Eggplants are commonly known as either brinjals or aubergine and are a very popular nightshade plant closely related to the tomato and potato and native to Nepal, India, Bangladesh, Pakistan and Sri Lanka. Brinjals are commonly used in making of various stews, curries, stir fries, starters etc. It is a very versatile veggie, taste extremely delicious when cooked and blends well with tomatoes, potatoes etc. Brinjals are one of the most affordable and easily available vegetables.
In its unripe form, it is a large greenish-whitish vegetable and when ripe, it turns a deep violet. Brinjal can be cooked in many different ways and provides many essential nutrients that are needed for overall well-being of the body. In fact, one can even take brinjal soup to attain maximum benefits from this vegetable. It is a very good source of potassium and contains a high content of water and fiber. It is said that the word brinjal is derived directly from the Portuguese beringela.
Aubergine is known as brinjal in Indian, South African, Malaysian and Singaporean English. It is a delicate perennial often cultivated as annual. The stem is often spiny. The flowers are white to purple, with a five-lobed corolla and yellow stamens. The fruit is fleshy, has a meaty texture. Eggplants are very popular all over the world and often stewed as in French ratatouille, the Turkish musakka and Middle Eastern and South Asian dishes.
Eggplants are also battered before deep-frying commonly known as bajjis and are served with a sauce made of tahini and tamarind. It may also be roasted in its skin until charred, so that the pulp can be removed and blended with other ingredients such as lemon, tahini, and garlic, in the Middle Eastern dish baba ghanoush or grilled, mashed and mixed with onions, tomatoes and spices make the Indian dish called the Baingan ka Bhartha or Gojju, similar to Salată de vinete in Romania, while a mix of roasted eggplant, roasted red peppers, chopped onions, tomatoes, mushrooms, carrots, celery and spices is called Zacuscă in Romania or Ajvar in Serbia and Balkans.
The eggplant can also be stuffed with meat, rice, or other fillings and then baked. As a native plant, eggplants are widely used in Indian cuisine, for example in sambhar, dalma (a dal preparation with vegetables, native to Orissa), chutney, curries, and achaar. The eggplant is very versatile and can be used in both everyday and festive Indian food, it is often described (under the name brinjal) as the 'King of Vegetables'. In one dish, Brinjal is stuffed with ground coconut, peanuts, and masala and then cooked in oil popular known as the Gutti Vankai, a popular Andhra delicacy.
How to prepare Paneer stuffed Brinjals/ Eggplants:
- Brinjals, big - 1 - 2 nos
- Paneer, grated – 1 cup
- Pickle – ½ tsp
- Coriander leaves – 1 tbsp
- Lemon juice – 1 no
- Salt – to taste
- Chilli powder – ½ tsp
- Garam masala – pinch
- Turmeric powder – pinch
- Ginger garlic paste – ¼ tsp
- Rice flour – 3 tbsp
- Oil – 1 tsp
Cut the big sized brinjals/ eggplants into thick slices. Take a slice and carefully slit halfway through to stuff the paneer mixture. Take a bowl, add grated paneer, any pickle you have, finely chopped coriander leaves and mix well. Take some paneer mixture and stuff in between the eggplant slice, repeat and stuff the other slices too.
For the coating:
Take an eggplant slice, squeeze over little bit of lemon juice on both sides. Sprinkle some salt over, chilli pwd, garam masala, turmeric pd and ginger garlic paste. Rub this masala mixture on all the sides of the eggplant. In a plate take some rice flour, chili powder and pinch of salt.Mix all ingredients well. Coat the eggplant with the spicy flour on all sides and air fry them. Preheat the air fryer at 180 degree C for 5 minutes.
Place the eggplants in the basket and fry them. After 5 minutes, pull out the eggplant, remove onto a plate and baste the eggplants with very little oil and again put them back into the air fryer and fry for 4-5 minutes. Remove and serve them hot. Do discover and refresh yourself by starting off preparing these creatively carved healthy and easy Brinjal Eggplant recipes that will keep your family and kids in high spirits.
The combination of paneer and brinjal is a must to try dish mainly for its awesome taste and unbelievable flavour coming out of this dish. I am sure that you all will be enthralled in preparing this easy to fry paneer stuffed brinjals and delight your family and friends with joy.If at all I have not mentioned any of your favourite Brinjal/ Eggplant recipes then you could always click on at: https://www.vahrehvah.com You could always reach me at my below links:
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