Where to store eggplants?

The eggplants should be stored away from direct sun in a cool temperature room. This will prolong the freshness up to 4 days. You can also store them in the refrigerator for 5-7 days as long as the skin has not been removed.

Can you make stuffed eggplant ahead of time?

Yes, you can prep them ahead of time. However, to enjoy the freshness of the eggplant it is preferred to fry and stuff them when you are ready to serve the dish.

Should you rinse eggplant before cooking?

Yes, you should. But you have to make sure to completely dry them before placing them in deep frying oil. This will prevent water from sinking into the hot oil and erupting which can lead to fire. Be careful!

Where to find Ratna and Brinjal - Baby small Indian Eggplants?

They’re usually in your local international market and sometimes in your local market and they call them "baby eggplants."

When are Ratna and Brinjal Baby Indian Eggplants in season?

Indian eggplants are available all year round, with a peak season in the spring.

Cheesy Stuffed Eggplant in a Zesty Garlic Tomato Sauce!

Name: Cheesy Stuffed Eggplant in a Zesty Garlic Tomato Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1/2 cup Ricotta Cheese; 1 cup Mozzarella Cheese; 1/2 tsp Italian seasoning; 1/4 cup shredded Parmesan cheese; Pinch of salt; 1 tsp garlic powder; 1 cup Flour; 1 tsp baking powder; 1 cup milk; 1/4 cup buttermilk; Pinch of salt; 3 tsp sugar; 1 egg; 1 lb of cherry tomatoes; 1 whole head of garlic; 1 large onion; 1/2 tsp dry basil; 1 tsp garlic powder; 1/2 tsp paprika; Pinch of cumin and salt; 3 tbsp olive oil

Description

Cheesy Stuffed Eggplant in a Zesty Garlic Tomato Sauce

This Cheesy Stuffed Eggplant in a Zesty Garlic Tomato Sauce is Sooo Unique in Flavor! If you love Italian style foods this one’s for you. It definitely has all those flavors you’re looking for! You have that breaded, crispy-fried eggplant stuffed with mozzarella cheese and a flavorful tomato sauce to accent that eggplant flavor. The combination is phenomenal!

Ingredients

Units Scale

Filling:

1/2 cup Ricotta Cheese
1 cup Mozzarella Cheese
1/2 tsp Italian seasoning
1/4 cup shredded Parmesan cheese
Pinch of salt
1 tsp garlic powder

Batter:

1 cup Flour
1 tsp baking powder
1 cup milk
1/4 cup buttermilk
Pinch of salt
3 tsp sugar
1 egg

Sauce:

1 lb of cherry tomatoes
1 whole head of garlic
1 large onion
1/2 tsp dry basil
1 tsp garlic powder
1/2 tsp paprika
Pinch of cumin and salt
3 tbsp olive oil

Canola Oil or any vegetable Oil for Deep Frying

Cook Mode Prevent your screen from going dark

Instructions

Cut eggplants horizontally and vertically at the base but do not cut all the way through and then add salt. Preheat oil to 375° F. and deep fry eggplants for 3-5 minutes. Add filling ingredients into a bowl, mix and stuff the eggplants with filling.
Mix batter ingredients in a separate bowl. The batter should look like crepe or pancake mix. Then, coat stuffed eggplants into the batter mix and fry it in hot oil until golden brown.
In a separate saucepan, saute garlic in olive oil for one minute. After one minute add the rest of the sauce ingredients to the pan and cover. Allow it to simmer for five minutes on medium heat.
Crush the tomatoes until they form into a sauce and allow it to simmer for a few more minutes. Add the eggplant to the sauce on a serving plate and enjoy this vegetarian meal.

Notes

*** Our Nutrition information is estimated, so please make sure to check your own calculation to fit your diet.

Prep Time: 20
Cook Time: 15
Category: Vegetarian
Method: Stove Top
Cuisine: Italian

Keywords: vegetarian meals, stuffed eggplants, cheese stuffed eggplants, tomato sauce