Stuffed Eggplant (Aubergine) ( Indian )

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.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 4  small  round eggplants
• 1  large onion
• 2  tablespoons  vegetable oil

• For the stuffing

• 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

Directions

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