Eggplant lovers rejoice!! We have noticed that there are folks who love Eggplants and then there are ‘others’! If there is a recipe that can convert the ‘others’ to Eggplant Lovers, then this is it!!!
With the perfect balance of spices and flavors, this stuffed baby eggplant recipe will tantalize anyone’s taste buds. The buttery eggplants are coated in a savory sauce, perfect with rice and/or chapati!
Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 5-6
Ingredients:
Baby Eggplants – 1.5 lbs
Chickpea Flour (Besan) – 2 Tablespoons
Toasted Sesame Seeds(Til) – 2 Tablespoons, corse ground
Ground Roasted Peanuts (Mumfali) – 4 Tablespoons
Coriander Powder (Pisa Dhaniya) – 1/2 Tablespoon
Cumin Powder (Pisa Jeera) – 1/2 Tablespoon
Turmeric Powder (Haldi) – 1/2 teaspoon
Red Chilli Powder (Lal Mirchi) – 1 teaspoon or to taste
Kashmiri Chilli Powder – 1 teaspoon
Garam Masala – 1 teaspoon
Salt – 1 teaspoon or to taste
Sugar – 1/2 Tablespoon
Coconut Oil – 1/2 Tablespoon
Coconut Oil – 3 Tablespoons
Mustard Seeds (Rai) – 1/2 teaspoons
Asofoetida (Hing) – 1/4 teaspoons
Ginger – 1 Tablespoon, minced
Garlic – 1 Tablespoon, minced
Green Chillies – to taste, chopped
Curry Leaves – sprig
Water – 1.5 Cups
Medium Tomatoes – 2, chopped
Method:
1. Wash and wipe dry the Eggplants.
2. Trim off the extra long stems.
3. Cut the Eggplants thru the middle but not all the way.
4. Turn the Eggplant 45 degrees and make another slit, again not all the way. This way the Eggplant is still joint closer to the stem.
5. Keep Eggplants aside and prep the spices in a separate bowl.
6. In a bowl, combine Chickpea Flour, Sesame Seeds, Peanuts, Coriander Powder, Cumin Powder, Turmeric Powder, Red Chilli Powder, Kashmiri Chilli Powder, Garam Masala, Salt, Sugar, and 1/2 Tbsp Coconut Oil.
7. Mix well so there is no dry spices visible.
8. Gently open the slits of the Eggplant and stuff with the spaices.
9. Turn 45 degrees and stuff the other slit of the Eggplant.
10. Gently yet firmly press the spices in and place in a plate.
11. Repeat and stuff all the Eggplants.
12. In a large wok heat 3 Tbsp Coconut Oil on medium heat.
13. Once the Oil is hot, add the Mustard Seeds in and allow them to pop.
14. Add in Asofoetida, Ginger, Garlic, Green Chillies and Curry leaves – in that order.
15. Allow the Ginger and Garlic to get a golden brown and then, very gently, add in the Eggplants.
16. Again, very gently toss the Eggplants and ensure they get coated with Oil.
17. Cover and allow them to cook for 3 to 4 minutes.
18. Remove the lid, toss gently and cover for another 3 to minutes.
19. Remove lid again and add in Water and Tomatoes.
20. Toss gently, close the lid and cook till the Eggplants are tender. Stir in between.
21. Check if the Eggplants are done by poking a knife into the Eggplants and if it pierces thru without resistance, it’s done.
22. Increase the flame and allow the gravy to thicken up.
23. Once it’s reached the desired consistency, remove from the flame and transfer to a serving platter.
24. Garnish with Cilantro and a top with a squeeze of Lime.
25. Serve hot with Rotis, Chapatis, Naans, Puris or just simply, bread.
Tips:
1. Try to pick similar size eggplants so they cook simultaneously.
2. Diabetics can easily omit the sugar in the recipe.
