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Spice-Stuffed Indian Eggplant |
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Serves: 4
Print this Recipe
(Masala Bharae Chotae Baingan)
Category: Eggplant, Vegan
Makes 4 to 6 servings
Here is a recipe that delivers a zesty mouthful in every bite. It is made with really small oval eggplants, each not more than 2 inches long. Instead of pan-cooking the eggplants, baste lightly with oil and grill on a stovetop or outdoor grill Serve this dish with freshly made paranthas (griddle-fried breads) as part of a party buffet menu.
1 tablespoon Basic Ginger-Garlic Paste or store-bought
1 to 1 1/4 pounds small Indian eggplant (about 18) or small Japanese eggplants
2 tablespoons ground coriander
1 teaspoon ground fennel seeds
1 teaspoon ground cumin
1/4 teaspoon ground fenugreek seeds
1 tablespoon ground pomegranate seeds
1 teaspoon mangos powder
1/2 teaspoon cayenne pepper, or to taste
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
3 tablespoons mustard oil or olive oil
1/4 cup finely chopped fresh cilantro, including soft stems
1. Prepare the ginger-garlic paste. Then cut the eggplants: Starting at the bottom, make a deep cross-cut toward the stem, stopping about 1/4 inch from the stem. Keep the stem intact. (You should be able to pick up each eggplant by the stem.)
2. In a small bowl, mix together the coriander, fennel, cumin, fenugreek, pomegranate seeds, mango powder, cayenne pepper, turmeric, and salt. Fill each eggplant with about 1/2 teaspoon of the spice mixture, making sure that the cut surfaces are covered. Save leftover spices.
3. Heat the oil in a large wok, preferably cast-iron, or a nonstick skillet over medium heat, add the eggplants and cook, turning a few times, about 5 minutes. Then reduce the heat to low, cover the pan, and cook, turning occasionally, until the eggplants are almost black and crispy on the outsides and meltingly soft inside, about 1 hour. Add the leftover spice mixture during the last 10 minutes. Mix in the cilantro, transfer to a serving dish, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Spice-Stuffed Indian Eggplant comes from the Cook'n in India collection. Click here to order this CD or download this brand-name recipe set right now!
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