EGGPLANT STUFFED WITH SESAME-PEANUT MASALA

Eggplant Stuffed With Sesame-Peanut Masala image

From "5 Spices, 50 Dishes" by Ruta Kahate. Use small Indian eggplants or the smallest Italian or Japanese eggplants you can find.

Provided by hannahactually

Categories Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

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Ingredients

1/4 cup brown sesame seed
1/2 cup peanuts, unsalted
1/3 cup cilantro, finely chopped
2 tablespoons brown sugar
2 teaspoons salt
1/4 cup tsps water, divided
2 teaspoons water, divided
1 teaspoon garlic, finely grated
1/2 teaspoon cayenne
1/2 teaspoon ground turmeric
1 1/2 lbs eggplants
1/4 cup canola oil

Steps:

Using coffee grinder / food processor, separately pulse sesame seeds and peanuts into coarsely ground powders. Remove to a bowl. Add cilantro, sugar, salt, 2 tsp water, garlic, cayenne, and turmeric and mix well with fingers. The mixture should be lumpy--if it isn't, add a few more drops of water. Taste and adjust salt and sugar if needed. Filling should taste slightly sweet and a little salty.
Leaving stem end intact, make 2 intersecting diagonal cuts on the bottom end of each eggplant. You're basically making an "x." do not cut all the way through. be sure to leave stems on. stuff each "x" with filling, packing it down well. This is easier said than done--it will feel awkward, but just push in as much filling as the eggplant will take, using fingers to gently pry the eggplant open.
Heat oil in large skillet. Gently place each eggplant in the pan over medium heat. Turn eggplants occasionally till they are each browned on all sides. Don't worry too much if some of the filling spills out.
Once all eggplants are browned, pour in remaining 1/4 c water, cover, and cook on low till tender, about 15 minute To check doneness, pierce stem end of each eggplant with a small, sharp knife--it should slide easily. The whole eggplant should feel soft to the touch.
Instead of pan braising it, you may braise the eggplant in the oven if you prefer. Use ovenproof skillet. After browning the eggplant on the stovetop, pour in water, cover, and transfer the skillet to preheated 350 degrees F oven and roast until eggplant is tender, between 20 and 40 minutes, depending on size of eggplant.