Stuffed Eggplants
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
10
ingredients
- 2 lbs small eggplants
- 1 teaspoon tamarind paste
- 1 medium chopped onion
- 3 tablespoons oil
-
Seasonings
- 1 teaspoon crushed garlic
- 1 teaspoon ginger
- 1 teaspoon green chili
- 1 teaspoon coriander powder
- 2 teaspoons salt
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon red chili powder
- 1 tablespoon chopped cilantro
- 1 teaspoon poppy seed, slightly roasted & ground
- 1 teaspoon sesame seeds, slightly roasted & ground
- 1 teaspoon coconut flakes, slightly roasted & ground
directions
- Remove the stem& rinse the eggplants.
- Make a slit lengthwise.
- On Med heat, saute garlic& onion in 1 tbs oil.
- While stirring, add remaining seasonings and also tamarind paste mixed with some warm water.
- It should be thick consistency that you can stuff in the eggplants.
- Fill the eggplants through the slit.
- Put the remaining oil in a wide skillet on low-med heat.
- Cook the eggplants in single layer, turning gently with a spatula, until cooked on all sides.
- Add little water as needed.
- Pour any leftover masala over the eggplants.
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RECIPE SUBMITTED BY
kusum gupta
Poughkeepsie, NY
After a successful professional career of 36 years, I am involved in several activities, for example,:
Teach Indian cooking, organize India festival, member of Interfaith Council.
Have published a cookbook 'Recipes with a Spice - Indian Cuisine for Balanced Nutrition' available from me at a discount price. Visit [http://www.healthyindiancuisine.com/] Also published 'Hindu Spirituality - A Practical Approach based on the Bhagavad Gita'.