Saturday, December 25, 2010

#47 Indian Stuffed Eggplant- the goodness of spice

I would like to think that I am reasonably health-conscious but being a “food –addict” and "oiling the old machine" like I say-I must have my vegetable stir fries and “mezhukkupurattis” from time to time. This recipe is my baked version of a lovely stuffed eggplant filled with the most authentic of Indian spices and roasted until the skins are crisp and insides soft.
Italian Eggplants that are firm and dark- 6
Besan or Kadala Podi- 2 Tblspns
Asafoetida powder- ½ tspn
Onions- ½ an onion
Cilantro-2 Tblspn
Chilli powder- 1 tspn
Coriander powder- 1 tspn
Haldi powder- ½ tspn
Black pepper powder- ½ tspn
Olive Oil
Salt to taste

  1. Wash the eggplants well and pat dry with paper towels.
  2. Make long slits so that you have four long slices of eggplant held together at the stem.
  3. In a food processor, process the ingredients 2 to 8 with 2 tblspns of water and leaving out the Olive Oil.
  4. Remove the ground paste from the appliance container with a spatula onto a plate.
  5. Add salt to taste and 2 Tblspns Olive oil and mix well.
  6. Apply this paste all over and stuff inside of the whole Eggplant. Keep aside for 10 mins.
  7. Heat an oven to 375 degrees. Now place the eggplant on a baking sheet.
  8.  Sprinkle some olive oil on top of the eggplants and bake for 10 mins.
  9. Turn over the eggplants to make sure they are cooked inside.
  10. Broil for about 5 minutes or until the top is a bit crusty.

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