Friday, March 19, 2010

Stuffed Eggplant

Stuffed Eggplant

8 small eggplants
1 big onion chopped finely (about 2 cups)
3-4 green chilli finely chopped(adjust it as per your need)
A bunch of coriander leaves chopped (about ¼ cup)
¼ cup of crushed roasted peanuts
¼ tbs of freshly crushed black pepper
½ tbs turmeric powder
1 tbs paprika powder
1 tbs curry powder
1 tbs coriander/cumin powder
2 tbs lemon juice
Salt as per taste
5 tbs oil

Once my friend Rachna made this in a potluck lunch at a gathering and was so good, that I had to ask her the recipe, I have modified little bit as per my taste. I liked it so much..I hope you will like it too..thanks Rachna for sharing..

1) Mix chopped onion, green chilli, coriander leaves, curry powder, cumin/coriander powder, turmeric powder, paprika, salt, lemon juice and 2 tbs oil properly.
2)Cut the eggplant vertically in half until you’re about 1/4 inch from the stem. Cut again down the other half so that the eggplant is cut almost all of the way down into quarters, but still holds together well at the crown.
3) Carefully stuff the onion mix in each eggplant and keep it aside for 10-15 minutes.
4) Heat 3 tbs oil in a frying pan, add the eggplant one after another and put all remaining chopped onion mix to the frying pan and sprinkle some salt and cover the lid.
5)Turn the eggplant one after another and cover the lid and let it cook for another 5 minutes, add 1 cup of hot water and cover the lid and let it cook in medium heat for about 5 minutes or until the water evaporates and your delicious stuffed eggplant is ready to serve hot with your choice of rice or roti.

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