STUFFED EGGPLANT (AUBERGINE) ( INDIAN )

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Stuffed Eggplant (Aubergine) ( Indian ) image

This is stuffed eggplant made in Maharashtrian ( a state in western India) style. I had if first at my in-laws and then got a recipe online which I tweaked to our taste It is a lengthy process, but well worth it. Adjust seasonings according to your taste.

Provided by Sana7149

Categories     Asian

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

4 small round eggplants
1 large onion
2 tablespoons vegetable oil
2 tablespoons desiccated coconut
3/4 cup roasted peanuts, coarsely chopped
1/4 cup sesame seeds
1 teaspoon coriander powder
1 teaspoon cumin powder
2 tablespoons garam masala
1/2 tablespoon tamarind paste
1/2 teaspoon jaggery
1 tablespoon chili powder
1/2 teaspoon turmeric powder
1 tablespoon ginger paste
1 tablespoon garlic paste
1/4 teaspoon asafoetida powder
salt

Steps:

  • Make a paste of all the ingredients for the stuffing.
  • Slit the eggplants from the middle into quarters such that they do not separate.
  • Stuff them with the paste.
  • Finely chop the onion and fry it in the oil.
  • Add the remaining stuffing ( if any ) to the oil.
  • Add the stuffed eggplants and add water to just to cover the top of the brinjals.
  • Cover and cook for about 15 mins or till the brinjals are soft.
  • Cooking time will vary depending on the size of the eggplants.

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