STUFFED EGGPLANTS

[kusumlg]

STUFFED EGGPLANTS

Serves 12.

Eggplants are known by different names. In India, they are called brinjal or ‘baingan’, and in some countries they are called aubergine. Small oval or long eggplants are used in this dish.

• 2 lb eggplants, thin long or oval
  
• 1 tsp tamarind paste mixed in 2 T warm water
  
• 3 T canola oil
  
• 1 tsp crushed garlic
  
• 1 medium chopped onion
  
• 1 tsp crushed ginger
  
• 1 tsp crushed green chilies
  
• 1 tsp coriander powder
  
• 2 T salt
  
• 1/2 tsp turmeric powder
  
• 1/2 tsp red chili powder
  
• 1 tsp each of poppy seeds, sesame seeds and unsweetened coconut flakes (roasted and ground)
  

1. Remove the stem and rinse the eggplants. Make a slit lengthwise.

2. Heat a small pot on medium–high heat. Sauté garlic and onion in 1 tablespoon oil until translucent. Stir in ginger, green chilies, coriander powder and salt. Add tamarind paste mixed in water and the remaining seasonings; cook, while stirring for about 10 minutes until the filling is smooth and paste–like consistency. Add water as needed.

3. Fill the eggplants through the slit with the prepared mixture (masala).

4. Put the remaining oil in a large skillet on low medium heat. Place the stuffed eggplants in a single layer and cook, turning them gently with a spatula to make sure all the sides are cooked (about 20 minutes). Add about one cup water, as needed.

5. Pour any leftover ‘masala’ over the eggplants. Mix gently; serve hot.

Variation: If you want to skip stuffing, cut eggplants in long thick pieces, stir fry for 5 minutes and then add the seasonings as described and cook.

Note: Tamarind (Imli)is a bean pod from the tamarind tree; it is available as a block with pulp, seeds and roughage, or a block with pulp only or as paste or as powder. The block is soaked or boiled and then strained to get pulp. The paste can be heated with some water. It gives tartness.

Keywords: Main Dish, Vegetables, Intermediate, Indian

( RG1050 )