Baked Brinjals with Stuffing

Yudhika takes her Menu inspiration from the Middle East as she brings those distinct flavours to life with her mouthwatering dishes.
She prepares Saffron Tikka Kebabs served with Baked Brinjals with stuffing, and Leek & Mushroom Pilau. For dessert she will serving up the exquisite Fig & Mascarpone puffs


  • 2 large Brinjals
  • Sunflower oil, to drizzle
  • Salt to season
  • 30ml sunflower oil
  • 5ml cumin seeds
  • 1 onion, finely chopped
  • 10ml crushed garlic
  • 10ml smoked paprika or red chilli powder
  • 400g tinned chopped tomatoes or
  • 45ml chopped flat leaf parsley
  • Fresh thyme leaves, to garnish


  1. Slice the brinjal lengthwise and place on a baking tray.
  2. Drizzle with sunflower oil.
  3. Rub the oil over the brinjal ensuring they are coated.
  4. Place the brinjals with the skin side facing up on a baking tray.
  5. -Season with salt, then bake in a pre-heated oven at 200 degrees Celsius for 40 minutes.
  6. Remove from the oven and leave to cool.
  7. Use a spoon to loosen the flesh taking care not to break through the brinjal skin.
  8. Heat the sunflower oil in an AMC Chef’s pan.
  9. Add the sunflower oil and once heated, add the cumin seeds.
  10. Once the seeds splutter, add the chopped onion and salt.
  11. Add the garlic and stir for a few seconds.
  12. Stir the paprika into the onion and heat for 3 seconds, add the chopped tomatoes.
  13. Add the brinjal flesh and use a wooden spoon to break down the lumps.
  14. Once the mixture is smooth and the oil separates slightly, add the chopped parsley.
  15. Stir well and spoon the cooked brinjal back into the cases.
  16. Bake in a pre-heated oven at 180 degrees Celsius for 10 minutes.
  17. Garnish with fresh thyme leaves before serving.