Stuffed Eggplant Recipe
This stuffed eggplant recipe is a delicious Maharashtrian style recipe. This is a most common and a favorite preparation for lunch/dinner in Maharashtra and is served with 'bhakri' or roti.
- Small eggplants - 6
- Roasted peanut powder - 5 tbsp
- Salt - To taste
- Red chili powder - 1 & 1/4 tsp
- Kala/Goda masala - 3 tsp
- Jaggery (gud) - 1 tbsp
- Garlic - 1 tbsp finely chopped
- Onion - 1 small chopped finely
- Oil - 1 & 1/2 tbsp
- Mustard seeds (rai) - 1/2 tsp
- Aasafoetida (Hing) - 1/4 tsp
- Turmeric Powder - 1/4 tsp
- Cilantro/Coriander leaves - Chopped, for garnishing
- Wash all the eggplants and cut off the stem.
- Take one egg plant at a time and cut vertically at one end, as shown below, but only little more than half way through.
- Make a similar cut starting at the other end, but this cut has to be at 90 degrees to the first cut. (In one of the pictures below I have positioned two knifes in the two cuts to give an idea of how the cuts have been made. Hope it helps :)) These two cuts make space for the filling.
- Repeat for all the eggplants.
- For the filling, mix roasted peanut powder, salt, red chili powder, Kala masala, and jaggery.
- Fill the two cuts on each egg plant with the filling. Keep the left over filling aside.
- Heat 2 tbsp oil in a pan and add mustard seeds.
- After the mustard seeds crackle, add the turmeric powder and also chopped onion and garlic.
- Stir fry till the onion and garlic become brownish.
- Now place all the eggplants in the pan and gently turn so that the oil gets coated on them.
- Add about 3/4 cup water. When the water starts boiling, reduce the heat to medium and cover.
- Let it cook on medium flame till the egg plants are uniformly soft and cooked.
- Add the left over filling.
- Mix gently and turn off the heat.
- Garnish with chopped coriander leaves and serve hot eggplants with 'bhakri' or roti.