Stuffed Baby Eggplant
Cook Time:
20 min
Prep Time:
40 min
Servings:
4
Ingredients
- 2 pounds Indian eggplant (round/medium)
- 2 tablespoon roasted sesame seed
- 2 tablespoon roasted coconut (optional)
- 2 tablespoon roasted peanuts
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- ¼ teaspoon fenugreek
- ¼ teaspoon mustard seed
- 1 teaspoon fresh grated ginger
- 2 teaspoon garlic paste/4 cloves mashed
- ½ teaspoon tamarind or lemon juice
- ½ cup oil
- 1 large onion
- 1 tablespoon lemon juice or tamarind
- ½ bunch of coriander leaves – chopped
Directions
Prepare Masala (Spice Mix) for the filling
- Roast sesame seed, peanuts, and coconut. And powder them together.
- Mix together the turmeric, coriander, chili and cumin powders.
- Mince onion.
- Heat 4 teaspoons of oil over medium heat.
- Add mustard seed and fenugreek and let it brown.
- Add minced onion, garlic and ginger paste.
- When the onion gets brown, add all the dry ingredients; sesame seed, peanuts, turmeric, coriander, chili powder and cumin (coconut optional).
- Cook for 1 minute.
- Add lemon juice/tamarind.
- Cook for 1 minute.
Stuff Eggplant and Cook
- Cut the eggplant crosswise without cutting through.
- Stuff the eggplants with the cooked stuffing (masala).
- Add 1/4 cup oil in a shallow pan or electric wok.
- Pre-heat the pan heat to about 350 degrees.
- Then add the stuffed eggplants to the wok and cover.
- Occasionally turn over the eggplants to cook evenly on all sides.
- Continue for 10 minutes.
- Garnish with finely chopped fresh coriander leaves.