Stuffed Eggplant

Ingredients

• 8 thin eggplants, about 2 1/2 inches long
  (Italian eggplant works well;
  if you have long eggplants cut in half)
• 5-7 tsp vegetable oil for shallow-frying

For Filling

• 1 cup onions, finely chopped
• 1/4 cup besan (chickpea flour)
• 1-1 1/2 ts red chilli powder
• 1/4 tsp turmeric powder
• 1 tsp vegetable oil
• Salt to taste

Preparation

1. Wash the eggplant, remove the stem, and make double slits on both ends.
   
   
2. In a small bowl, mix the onions, besan, turmeric, red chilli powders, salt and oil.
   
   
3. Take a little of this mixture and stuff the eggplants, both ends, and set aside.
   
   
4. In a wok or skillet, heat 5-6 tsp oil. Lower the heat and place each eggplant carefully, sprinkle some salt and water and cover and cook for 4-5 minutes, stirring occasionally, until tender.
   
   
5. Remove the lid and saute the stuffed eggplant on medium heat until nicely browned and crunchy on all sides.
   
   
6. Serve the stuffed eggplant with rice, plain dal, and ghee.

Related Recipes

• Eggplant Fry (Enna Kathrikai)
• Eggplant Drumstick Curry
• Eggplant-Cilantro Chutney
• Eggplant-Tomato Chutney
• Eggplant Raita
• Eggplant Recipes
• Vegetable Recipes
• Health Benefits of Vegetables
• Easy One-Dish Meals: Indian Vegetarian/Vegan Recipes (ebook for Kindle)
  
  
  

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