Stuffed eggplant with an array of spices and flavours that makes this eggplant dish a must try. Enjoyed on the side accompanied with another vegetable curry or on its own.
Serves: 2-3
Preparation Time: 20 minutes
Cooking Time: 40 minutes
1 medium onion, diced
1/4 cup peanuts, crushed
2 tablespoons coarse semolina
1 teaspoon fresh green chilli, minced
1/2 teaspoon fresh garlic, minced
1/2 teaspoon fresh ginger, minced
2 teaspoons ground coriander
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon turmeric powder
4 tablespoons oil, divided
4 – 6 small eggplants
1/4 cup tomatoes, blended, tinned or fresh
1 tablespoon water
In a small bowl, combine onion, peanuts, semolina, chilli, garlic, ginger, coriander, salt, sugar and turmeric. Add 2 tablespoons of oil and combine into a paste.
Slice an ‘x’ into the eggplant starting from the bottom down. Fill each eggplant with 2 tablespoons of mixture.
Heat remaining oil in a large frypan, on a medium heat. Add stuffed eggplants and cook for 20 minutes, rotating every 5 minutes. Add tomatoes and water, cook on low heat for a further 10-15 minutes or until cooked through.
Serve hot on its own or as a side with another main dish.
Extracted from A Little Bit Of This – A Little Bit Of That
A Gujar Ati Indian Cookbook For Aotearoa
Recipes by Laxmi Ganda.
Compiled and designed by Jayshri Ganda.
