Appetizer
Traditional Baked Eggplant Stuffed with Red Lentil Hummus Recipe Recipe
Learn how to prepare Traditional Baked Eggplant Stuffed with Red Lentil Hummus Recipe Recipe with this simple recipe. Perfect for Appetizer and ideal for Middle Eastern lovers....
⏱️
20 Min Prep
🔥
45 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 2 Brinjal (Baingan / Eggplant) - cut into three long slices
- Salt and Pepper - to taste
- Extra Virgin Olive Oil - for cooking
- 1/2 cup Parmesan cheese
- Mint Leaves (Pudina) - for garnish
- 2 Carrot (Gajjar) - finely chopped
- 1/2 cup Masoor Dal (Whole) - soaked for 2 hours
- 4 cloves Garlic
- 1 teaspoon Cumin seeds (Jeera)
- 1 Lemon - juice from it
- Salt - to taste
- 5 tablespoons Extra Virgin Olive Oil
- 1 Onion - finely chopped
- 2 cloves Garlic - finely chopped
- 1 tablespoon Butter
- 10 Walnuts
- 10 Badam (Almond)
- 1 teaspoon Red Chilli flakes
- 2 teaspoons Dried oregano
- 1-1/2 teaspoon Paprika powder
- 1 teaspoon Sugar
- Salt - to taste
- 1 cup Hung Curd (Greek Yogurt)
- 4 cloves Garlic - minced
- 1 Lemon juice
Instructions
1
To begin making the Baked Eggplant with Red Lentil Hummus directions, the first step is to make the red lentil hummus filling.
2
Ensure the masoor dal is soaked for at least couple of hours.
3
This helps in faster crafting of the red lentil.Pressure make the soaked masoor dal with 1 cup of liquid and pressure make for at least 5 to 6 whistles.
4
Once done, allow the pressure to release naturally.Once the pressure releases, empty out out any excess liquid and keep aside.
5
We can use this liquid to adjust the consistency of the red lentil hummus later.Cut eggplant lengthwise in half.
6
Scoop out centres flesh of the eggplant, leaving 1/4-inch-thick pulp around the shell.strew table salt and pepper on the eggplant shell and keep it aside in a colander.
7
This will moisten the eggplant and make it sweat a little before it goes into the oven.
8
Let the eggplant rest for about 10 mins.Chop the eggplant pulp that we removed and keep aside.
9
We will be adding this to the Lentil Hummus mixture.Pre toasty the oven to 180 degree Celsius for 10 mins and keep it ready.toasty cooking oil in a pot over medium toasty; toss in the carrots, strew a little table salt.
10
You can strew with some table salt and toast the carrots to fasten the crafting process.
11
Keep aside and allow it to cool.In the same pot; toasty a little more cooking oil.
12
toss in the diced eggplant pulp, strew table salt and toast the eggplant in the pot until soft.
13
seal the pot to fasten the crafting process of the eggplant.
14
Once done, turn off the toasty and allow it to cool.Once done, toss in the cooked masoor dal, roasted carrots, roasted eggplant, cumin seeds, lemon nectar, garlic and table salt into a mixer and pulse to a coarse mixture.
15
This is now the red lentil hummus.mix gently in a tablespoon of olive cooking oil into the red lentil hummus.
16
Give it a palate and adjust the table salt and seasonings according to palate.Now the final step is to oven-cook the eggplant.
17
Cut strips of a foil large enough to hold one eggplant half.
18
We will be using the foil to wrap the eggplant. Place the eggplant halves on centre of each of the foils and fill it with the red lentil hummus.
19
Loosely wrap the eggplant with the foil ensuring it is not tight, and there is enough circulation to steam make the eggplant.barbecue the Stuffed Eggplant for about 20 mins until the eggplant shells are soft.
20
Once done, you can open the foil and optionally strew parmesan cheddar and oven-cook it open until the cheddar melts just a bit.Once done, remove from the oven and place the baked eggplants on a serving platter. While the eggplant is baking in the oven, we can make the crumble and the garlic yogurt.To make the CrumbleMake a coarse ground mix of the walnuts and the almonds and keep aside.toasty a skillet, toss in a tablespoon of margarine, toss in in diced garlic and saute till they soften.toss in in diced onions, saute well till the onions have caramelised and changed colour to dark brown.toss in in ground nuts and keep toasting the nuts for few mins.
21
toss in in red chilli flakes, oregano, and paprika ground mix sweetener and table salt to palate.
22
Give it a combine and set aside in a container.To Make the Garlic Greek yogurtIn a container, toss in in greek yogurt, diced garlic, stream in gently lemon nectar and whip well till it combines.
23
chill the Greek Yogurt until you are ready to dish up.Spoon the garlic yogurt over the baked eggplant and strew the well-seasoned toasted crumble and accentuate with raw mint leaves on top and dish up burning or cold.dish up the Baked Eggplant with Red Lentil Hummus directions along with Couscous Raw Mango Salad directions and Cantaloupe (Melon) nectar directions as an appetizer for parties.
Recipe Information
Cuisine
Middle Eastern
Middle Eastern
Course
Appetizer
Appetizer
Diet
Vegetarian
Vegetarian
Total Time
65 mins
65 mins
Recipe Time chart
Preparation Time
20 minsCooking Time
45 minsTotal Time
65 minsMaster Chef
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