Indian Eggplant



Recipe type: Curries
Cook time: 40 mins
Total time: 40 mins


  • 4 Small eggplants
  • 3 3/4 tbsp Olive Oil
  • 1 Small onion chopped
  • 1/4 tsp Teja garlic powder
  • 3/4c Cooked basmati rice
  • 7oz can Tuna in oil,drained and coarsely flaked
  • 1 1/4tbsp Mayonnaise
  • 1 1/4tbsp Teja curry powder
  • 4 Fresh tomatoes,skinned and chopped
  • 1tsp Teja parsley flakes
  • Fresh ground Teja black pepper


Cut eggplants in half lengthwise, score the cut surface lightly with sharp knife at regular intervals. Brush lightly with 1 tbsp. olive oil and place on a greased baking dish. Bake the eggplants in a preheated oven (375 Degree) for 15 mins., or until beginning to soften. Coll slightly, then carefully scoop the center flesh form each half. Take care that you do not break the skin. Fry the chopped onions gently in the remaining olive oil for 3 mins. or until they are just transparent, add the garlic and eggplant flesh and fry for a further 2 mins. Season to taste with pepper. Add the rice, tuna, mayonnaise, curry powder, tomatoes, parsley and black pepper to the eggplant mixture and mix together well. Pile equal amounts of rice and tuna filling into the eggplant shells. Return the filled eggplants to the ovenproof baking dish. Brush with the remaining olive oil and bake in the oven for a further 25 mins.

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