|04-10-2014, 07:58 AM||#1|
Senior LCF Member
Join Date: Mar 2013
Indian Spice Stuffed Eggplant
Here is an easy recipe for Indian spice stuffed baby eggplants. Our market had, for the first time, tiny Indian eggplants, so this recipe came to mind which I have not made in a long time. You can also use the smallest Italian or Japanese eggplants you can find.
So, first you get about 1# of tiny eggplants, trim the stems but be sure to leave the green skirt/apron around the stem end intact.
Then slit the eggplants lengthwise into quarters to within about ¾ inch of the skirt.
Soak them in ice water for about 15 minutes so they open a bit like a flower bud and can be stuffed. Don't let them open too much, so watch the time.
Meanwhile make the stuffing, by mixing together:
2 t ground coriander
1 t ground cumin
¼ - ½ t cayenne
½ t mango powder (amchur) or 1½ t lemon juice. I used lemon juice.
½ t garam masala
1 t Kosher salt
Stuff the eggplants making sure to divide the mixture evenly among the eggplants. Save any stuffing that falls out.
Now heat 2T light oil (I use canola) over medium high heat in a large fry pan. When the oil is very hot add 1 t cumin seeds and when they get dark brown add ¼ t asafetida, if you have it - or omit, if not.
Immediately add the eggplants and any leftover filling. Sir for 15 seconds, reduce heat to low and fry, turning and tossing the eggplants for 3 to 5 minutes till the oil coats them evenly. Increase the heat to medium and fry till eggplants are lightly browned, about 5 minutes. Sprinkle about 3T of water over the eggplants, reduce heat to very low, cover, and cook about 20 minutes more or until they are very tender.
Make sure to watch carefully so they don't stick, and stir from time to time. They get fragile so be careful not to break them. Then uncover, increase heat to medium-low and cook for about 5-10 minutes more till the eggplants look fried and glazed.
Adjust for salt, and chow down.
These are delicious and the process is a heck of a lot easier than it sounds.
They can be made in advance and re-heated. My eggplants weighed just under a pound altogether, so with the lemon juice I figure about 12 to 13 net carbs for the entire dish.