Indian Eggplant Stuffed With Sesame Peanut Masala Recipes

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EGGPLANT STUFFED WITH SESAME-PEANUT MASALA



Eggplant Stuffed With Sesame-Peanut Masala image

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

1/4 cup brown sesame seed
1/2 cup peanuts, unsalted
1/3 cup cilantro, finely chopped
2 tablespoons brown sugar
2 teaspoons salt
1/4 cup tsps water, divided
2 teaspoons water, divided
1 teaspoon garlic, finely grated
1/2 teaspoon cayenne
1/2 teaspoon ground turmeric
1 1/2 lbs eggplants
1/4 cup canola oil

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.

MASALA STUFFED EGGPLANT



Masala Stuffed Eggplant image

An adapted Crescent Dragonwagon recipe. I had the pleasure of staying at her B&B in Eureka Springs several times before she and her late husband closed it. I had never tasted such wonderful vegetarian cuisine in all my life. I have to have a free afternoon in order to make this but it is worth it to me. Excellent side dish or main dish.

Provided by ratherbeswimmin

Categories     Potato

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 18

3 medium potatoes, well scrubbed and quartered (peel or leave the peels on)
2 medium eggplants or 3 small eggplants, halved lengthwise
1 tablespoon cumin seed
1 tablespoon vegetable oil
1 onion, finely minced
1 small fresh serrano chili pepper, seeded and finely minced
1 tablespoon minced fresh ginger
1 tablespoon black mustard seeds or 1 tablespoon brown mustard seeds
3 tablespoons finely chopped fresh cilantro
2 teaspoons garam masala
1 1/2 teaspoons salt
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 pinch cayenne pepper
1/2 lemon, juice of
1 tablespoon honey
1 tablespoon tomato paste
1 cup cooked chickpeas, slightly mashed (I use well-drained canned)

Steps:

  • Scoop out the pulp from the eggplant halves, leaving a 1/2-inch shell; coarsely chop the eggplant pulp; set aside pulp and shells.
  • In a saucepan, bring 3 cups water to a boil over medium-high heat.
  • Add in potatoes; cook for 15 minutes.
  • Add in eggplant pulp, cover and cook for 3 minutes.
  • Uncover the pan and keep cooking for about 5 more minutes (potatoes should be tender, not mushy; eggplant is soft but not falling apart).
  • Take pan off of heat; drain well and reserve 1/4 cup of cooking liquid.
  • Let cool.
  • Mash the potatoes and eggplant with a fork; don't want it too smooth, so leave some chunks for texture; set aside.
  • Add cumin seeds to a large dry cast-iron skillet over medium heat.
  • Toast for 2-3 minutes or until browned and aromatic; stir often; transfer toasted seeds to a small bowl.
  • Allow the skillet to cool slightly; spray with non-stick cooking spray.
  • Place over medium heat and add oil; tilt skillet to coat.
  • Add in the onion; cook and stir for 7 minutes or until just starting to brown.
  • Lower the heat slightly and add in the chile pepper, ginger, mustard seeds and toasted cumin seeds.
  • Cook and stir often for 3-4 minutes or until the mustard seeds start to pop.
  • Add in the cilantro, garam masala, salt, coriander, turmeric, and cayenne, and reserved cooking liquid; stir to combine.
  • Add the potato-eggplant mixture, lemon juice, honey, and tomato paste.
  • Lower the heat, cook and stir to heat thoroughly.
  • Add the chickpeas and stir to combine.
  • Season more to taste if needed.
  • Take skillet from heat.
  • Stuff eggplant shells with potato-eggplant mixture.
  • Place stuffed shells in a 13x9 inch baking dish that has been sprayed with non-stick cooking spray.
  • Cover tightly with foil and bake at 400° for 45 minutes.
  • Sprinkle fresh cilantro over the top if desired and serve.

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