Stuffed Eggplants Recipe

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Stuffed Eggplants Recipe - Serves 4

Taste Rating = 4 Heat Rating = Unrated

Ingredients

1 lb small round purple eggplants
1 tbsp oil
1 finely chopped large onion
1 tsp salt (optional)
1 tsp black pepper
1/2 tsp cilantro powder
1/2 tsp cumin powder
2 dried red chillies
2 whole cloves
2 inch cinnamon stick
4 oz desiccated coconut
2 tsp freshly grated ginger
2 tsp garlic paste
1 finely chopped tomato
1/4 tsp ground turmeric
8 tbsp vegetable oil
1/2 oz finely chopped fresh cilantro

Method

Cut a cross into each eggplant, starting the cut at the bottom of the eggplant and stopping just short of the stem
Put the eggplants into a bowl with enough cold water to cover them and leave for an hour
Heat the tablespoon of oil in a large frying pan over a medium heat
Add the onion and salt (optional) and cook until the onion is golden brown, stirring occasionally
Put the onion mixture into a food processor
Put the pepper, cilantro powder, cumin, chillies, cloves and cinnamon into the frying pan, cook for 1 minute over a medium heat and then put the spices into the food processor with the onion mixture
Add the coconut to the frying pan and cook for a couple of minutes until it is golden brown, stirring continuously
Set the coconut aside to cool
Add the coconut, ginger, garlic, tomato and turmeric to the food processor
Process the mixture into a fine paste
Preheat the oven to 170C
Drain the eggplants and pat them dry with a paper towel
Stuff an equal amount of the paste into each eggplant
Heat the 8 tablespoons of vegetable oil in a frying pan over a medium heat
When the oil is hot, gently place the eggplants into the oil
Cook for about 6 minutes until the eggplants are brown and start to go soft, turning occasionally
Put the eggplants into a baking dish
Pour the hot oil over the eggplants
Cover dish with foil
Bake in oven for 20-30 minutes, turning occasionally, until the eggplants are very tender
Sprinkle with the chopped cilantro and serve

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Recipe submitted by Jo Clarke on 24 May 2007

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