EGGPLANT STUFFED WITH SESAME-PEANUT MASALA
From "5 Spices, 50 Dishes" by Ruta Kahate. Use small Indian eggplants or the smallest Italian or Japanese eggplants you can find.
Provided by hannahactually
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Using coffee grinder / food processor, separately pulse sesame seeds and peanuts into coarsely ground powders. Remove to a bowl. Add cilantro, sugar, salt, 2 tsp water, garlic, cayenne, and turmeric and mix well with fingers. The mixture should be lumpy--if it isn't, add a few more drops of water. Taste and adjust salt and sugar if needed. Filling should taste slightly sweet and a little salty.
- Leaving stem end intact, make 2 intersecting diagonal cuts on the bottom end of each eggplant. You're basically making an "x." do not cut all the way through. be sure to leave stems on. stuff each "x" with filling, packing it down well. This is easier said than done--it will feel awkward, but just push in as much filling as the eggplant will take, using fingers to gently pry the eggplant open.
- Heat oil in large skillet. Gently place each eggplant in the pan over medium heat. Turn eggplants occasionally till they are each browned on all sides. Don't worry too much if some of the filling spills out.
- Once all eggplants are browned, pour in remaining 1/4 c water, cover, and cook on low till tender, about 15 minute To check doneness, pierce stem end of each eggplant with a small, sharp knife--it should slide easily. The whole eggplant should feel soft to the touch.
- Instead of pan braising it, you may braise the eggplant in the oven if you prefer. Use ovenproof skillet. After browning the eggplant on the stovetop, pour in water, cover, and transfer the skillet to preheated 350 degrees F oven and roast until eggplant is tender, between 20 and 40 minutes, depending on size of eggplant.
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Md Rejaul
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
KARITY KEYS VIDOLE
[email protected]I'm not a big fan of eggplant, but this recipe changed my mind. The eggplant was so tender and flavorful, and the masala was delicious.
Iroji Charles
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the eggplant stuffed with masala.
Shahid Mahmood
[email protected]I love the idea of stuffing eggplant with masala. It's a unique and delicious way to serve this vegetable.
Heather Lloyd
[email protected]This recipe was easy to follow and the dish turned out great! I would definitely make it again.
Amos genelary
[email protected]I made this dish for my family and they loved it! Even my picky kids ate it all up. It's a great recipe for a weeknight meal.
Elham Hamad
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The eggplant is so tender and flavorful, and the masala is packed with flavor. I highly recommend this dish.
taraq ahmed
[email protected]I love the combination of flavors in this dish. The sesame and peanut butter give it a rich and nutty flavor, while the masala adds a bit of heat. It's a perfect balance of flavors.
Mizanur Rahman
[email protected]This dish is a great way to use up leftover eggplant. I had some in my fridge that was starting to go bad, and this recipe saved it! The eggplant was transformed into a delicious and satisfying meal.
K Cooks
[email protected]I've never cooked eggplant before, but this recipe made it easy. The instructions were clear and concise, and the dish turned out delicious. I'll be experimenting with more eggplant recipes in the future.
Damien Hyden
[email protected]This recipe was a total hit! The eggplant was so tender and flavorful, and the sesame-peanut masala was the perfect complement. I'm definitely making this again.