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Devilled egg with roasted eggplant filling Recipe

Devilled eggs are basically stuffed eggs, which are hard boiled, shelled, halved and filled with filling made from the egg yolks mixed with other ingredients. The dish's origin can be traced back to ancient Rome where they were traditionally served as a first course. Now, this dish is popularly served in Europe and North America during get together or parties as side dish, appetizer or even main course.  

  • Prep time:
  • 30mins
  • cook time:
  • 15mins
  • serves:
  • 2

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    • (0)

Details

Ratings

    • (0)

Non-vegetarian

Level : Moderate

Cuisine : American

Course : Appetizer

Allergy Information

  • - Contains eggs and eggplant
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Tags

  • #OutoftheBorderRecipe
  • #Contest169
Ingredients

Ingredients For Devilled egg with roasted eggplant filling Recipe

Methods
  • 1. Firstly, rub Eggplants with oil. Turn the gas burner on medium-heat and place eggplants directly on open flame. Roast them for about 15-20 minutes till flesh is tender and skin is burnt and flaky. After they have completely roasted, transfer to a plate and allow them cool completely.
  • 2. Now, peel them by gently removing the black skin keeping the flesh intact. Discard the skin.
  • 3. Cut the hard boiled eggs into halves and scoop out the yolk. Now, mix egg yolks, chopped onions, green chilies, salt, mustard oil, coriander and black pepper powder with the roasted eggplant. Mix very well. Filling is ready.
  • 4. Stuff the eggs with this filling. Garnish with chopped onions, fresh coriander leaves. Sprinkle black pepper powder. Now it's ready to serve.

Products used in Recipe

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