Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Deep-fried / Musalaydaar Baingun Recipe
    Lost? Site Map

    Musalaydaar Baingun

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    UmmHumza's Note:

    This is a spice stuffed eggplant recipe from Pakistan. You can find the small eggplants in a local Asian grocery store. This does take some work but the taste is worth it :)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut eggplant into quarters up to 1/2 inch to the stem. Leaving the stem and the area closest to it intact. The stem will hold the eggplant together during the cooking.
    2. 2
      Submerge the eggplants in 2 cups of cold water and 1 teaspoons of salt for 5 minutes and then drain thoroughly.
    3. 3
      Deep fry eggplants for 2-3 minutes. Remove with a slotted spoon, set aside to cool.
    4. 4
      Using a coffee grinder, lightly crush 1 teaspoon of the fennel seeds, 1/2 teaspoon coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon of fenugreek seeds, and 1 teaspoon of mustard seeds. Mix these with the coriander powder, chili powder, 1 1/2 teaspoons salt, turmeric, and lemon juice. Set aside a quarter of this spice paste.
    5. 5
      Divide the remaining paste into the cuts in each eggplant.
    6. 6
      Puree together tomatoes, spice paste, and 1/2 teaspoon of salt.
    7. 7
      In a large flat pan heat 1/4 cup of oil on medium high heat. Stir fry 1/2 teaspoon of cumin seeds, 1/2 tsp of mustard seeds, red chilies and curry leaves for 2 minute.
    8. 8
      Add the tomato puree. Continue to stir fry for 5 minutes.
    9. 9
      Gently add the eggplants to this sauce. Cover and cook on medium heat for 30 min or until eggplant is done.
    10. 10
      Do not stir during the cooking process or the eggplant will fall apart. If needed, jiggle the pan during cooking so as to move the eggplants and the sauce around.
    11. 11
      Serve with rice or Nann and enjoy!

    Ratings & Reviews:

    • on September 12, 2007

      45

      yum! i loved this despite all the hard work. thanks for the recipe umm hamza

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Musalaydaar Baingun

    Serving Size: 1 (1263 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 482.3
     
    Calories from Fat 195
    40%
    Total Fat 21.7 g
    33%
    Saturated Fat 3.2 g
    16%
    Cholesterol 0.0 mg
    0%
    Sodium 2368.3 mg
    98%
    Total Carbohydrate 73.6 g
    24%
    Dietary Fiber 40.4 g
    161%
    Sugars 30.7 g
    123%
    Protein 13.8 g
    27%

    The following items or measurements are not included:

    curry leaves

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites