Paneer Stuffed Brinjal is a wonderful way to make eggplant the star of your meal. The brinjals are parboiled until tender, then hollowed out to create neat little cases ready for filling. The stuffing combines crumbled paneer with mashed potato, sautéed onions, and warming spices. A bread crumb crust pressed onto the top adds texture and helps seal in the filling.
When you shallow fry these stuffed beauties, the crumb layer turns golden and crispy while the eggplant stays soft. I always set aside extra filling because someone in the family sneaks spoonfuls before I finish stuffing.
About the Recipe
This recipe turns everyday ingredients into something special without demanding hours in the kitchen. The brinjals cook quickly in salted water, which softens them just enough to scoop out the center without tearing the skin. The filling comes together in one pan, making cleanup easier. You get protein from the paneer, comfort from the potato, and warmth from the spices.
The bread crumb topping is a clever touch that holds everything in place and adds a satisfying crunch. It works well as a main dish with roti or rice, and the flavors feel familiar yet interesting enough to serve to guests.
Why you will love this recipe
The combination of textures makes each bite interesting. You get the soft, slightly sweet brinjal on the outside, a savory and lightly spiced filling in the middle, and that crispy bread layer on top. The paneer stays creamy even after cooking, and the potato helps bind everything without making it heavy. Because you shallow fry rather than deep fry, the dish feels lighter and you use less oil.
The spices are gentle, so even people who prefer milder food can enjoy it. You can prep the stuffed brinjals a few hours ahead and fry them just before serving, which makes this practical for busy evenings or when you have company.
Paneer Stuffed Brinjal
Cooking Tips
Make sure to parboil the brinjals just until they soften but still hold their shape. Overcooked brinjals will collapse when you try to scoop them out. When removing the pulp, leave a thick enough wall so the cases stay sturdy during frying. Press the bread crumbs gently onto the filling and sprinkle just a little water to help them stick without making them soggy.
Use medium heat when shallow frying so the crumbs turn golden without burning before the brinjal heats through. A wide spatula helps you flip them carefully without breaking the stuffed side.
Serving and Storing Suggestions
This recipe serves 4 to 6 people depending on the size of your brinjals. Total prep and cooking time is about 45 minutes. Serve these hot off the pan with a side of dal, raita, or a simple cucumber salad. They pair nicely with roti or steamed rice.
You can store leftover stuffed brinjals in the refrigerator for up to two days. Reheat them in a pan over low heat rather than the microwave to keep the bread crumb layer crisp. The filling can be made a day ahead and kept covered in the fridge until you are ready to stuff and fry.
Similar Recipes
- Stuffed Capsicum with Paneer
- Bharwa Karela with Potato Filling
- Stuffed Mushrooms with Cheese and Herbs
- Paneer Tikka Stuffed Tomatoes
- Aloo Paratha with Paneer
Nutrient Benefits
Brinjals provide dietary fiber and antioxidants while staying low in calories. Paneer adds protein and calcium, which support bone health and muscle maintenance. Potatoes offer potassium and vitamin C, helping with energy and immune function. The onions and green chillies bring additional vitamins and compounds that aid digestion.
Using shallow frying instead of deep frying keeps the oil content moderate. Fresh coriander leaves add a small boost of vitamins A and K along with their bright flavor.
Paneer Stuffed Brinjal
Ingredients
- 6 to 8 Brinjals (large round)
- 1 Potato
- 1 Onion (finely chopped)
- 3 to 4 Green Chillies (minced)
- 1 tbsp Coriander Leaves (minced)
- 5 to 6 tbsp Oil
- 1 cup Paneer
- 1 tsp Pepper
- 1 tsp Garam Masala
- 3 to 4 slices Bread
- Salt to taste
Instructions
- Cut brinjals in halves, parboil in salted water.
- Remove cooked brinjal carefully from water, leave on a plate to cool.
- When cooled, scoop out pulp carefully, set aside both pulp and cases.
- Mash the boiled potato and crumble the paneer. Keep everything separate.
- Heat 2 tblsp oil, add minced chillies and onion, fry till onion turns pink.
- Add brinjal pulp, mashed potato, pepper, garam masala, salat, mix, and stir 1 to 2 minutes.
- Lastly add paneer and coriander leaves.
- Mix everything thoroughly, remove from fire, allow to cool.
- Stuff brinjal cases with this filling, smooth out surfaces.
- Discard edges of bread slices, crumble fine.
- Take a little of the crumbs, press down on the stuffing.
- Sprinkle some water to moisten the crumbs so that they may hold. Fill all cases.
- When ready to serve, fry brinjals in a shallow fry pan, stuffed side downwards.
- Pour oil all over with a teaspoon.
- When golden brown, carefully turn over for the other side to be done.
- Transfer onto a serving plate and serve immediately.
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Frequently Asked Questions
Can I use small brinjals instead of large round ones?
Yes, you can use smaller brinjals. You will just need more of them and the stuffing amount per piece will be less. Adjust the parboiling time since smaller brinjals cook faster.
What can I substitute for paneer if I do not have any?
Crumbled tofu works well as a substitute. You can also use grated mozzarella or ricotta cheese, though the flavor will be slightly different. Another option is to add more mashed potato and some boiled chickpeas for texture.
How do I prevent the brinjal cases from breaking when I scoop out the pulp?
Let them cool completely after parboiling so they firm up a bit. Use a spoon with a rounded edge and work gently from the center outward. Leave about half a centimeter of flesh attached to the skin to keep the structure strong.
Can I bake these instead of frying them?
Yes, you can bake them at 180 degrees Celsius for about 20 to 25 minutes. Brush the stuffed side with a little oil before baking so the crumbs turn golden. They will not be quite as crispy as pan fried but still taste good.
Why do my bread crumbs fall off during frying?
The crumbs need a light sprinkle of water to stick properly. Press them down firmly onto the filling before frying. Also make sure the stuffing is cooled completely so it holds together better when you add the crumbs.
