Stuffed Eggplant

Stuffed Eggplant

Eggplant / Brinjal is my favorite. There are varieties of eggplant in different sizes. Here i am using egg shaped egg size eggplant / brinjal. Very yummy and very good combination for jowar roti or any other Indian bread or even with rice too.

Depending on their taste people gives different twist to the dishes. here i am using peanuts and roasted channa. As i do not like sesame seeds i have not added. You can include in the recipe while powdering peanuts and roasted channa.  

Ingredients :

Eggplant - 4 Num

Peanuts and Roasted channa - 1 Cup

Oil - 4 Tsp

Mustard seeds - 1/2 Tsp

Curry leaves - 3 Num

Onion - 1/2 small size

Chilly Powder - 1/2 Tsp

Garam masala - 1/2 Tsp

Sugar - 1/4 Tsp

Lemon juice - 1 Tsp

Turmeric - 1/ 4 Tsp

Asafoetida - 1 Pinch

Coriander leaves - 1 Tsp

Salt to taste

Method:

1. In a pan dry roast peanuts and roasted chana. 

2. When it cools down grind it to the fine powder.

3, Add chilly powder, garam masala, salt, sugar, lemon juice, 2 tsp of oil. 

4. Mix it adding some water. Now the filling is ready.

5. Slit the eggplants without breaking on both the ends.

6. Now stuff the eggplants on both the endings.

7. In a pan add oil and mustard seeds. when they sputter add onion and curry leaves. Fry till onions become translucent. Add stuffed eggplant.

8. If there is any filling left add it along with 1/2 cup of water and turmeric.

9. Turn the eggplants carefully every 2 min and make sure all sides are cooked well.

 

10. Serve hot Stuffed Eggplant with jowar  roti or any Indian breads.