Eggplant III: Stuffed Eggplants
Originally published at finding my words. Please leave any comments there.
This is the third of a three-part series on non-eggplant-parmesan recipes that include eggplants. Click to read the first and second.
Stuffed Eggplants (the quick version).
10 small egg-sized eggplants
1 cup besan (powdered split garbonzos)
1 cup urad dal powder
1 teaspoons cumin powder
1 teaspoons coriander powder
1/4 teaspoon black pepper powder
1/4 teaspoon red chili powder (optional)
(All the above ingredients should be easily available in an Indian grocery store).
Salt, to taste
Cooking oil
Add all to a dry skillet, and dry roast it until slightly golden brown and then remove from heat. (You’ll notice this is the quick version, the longer version is to take all the ingredients in whole form, dry roast them, and then pulverize them to a powder). (The powder keeps easily, if you want to make one big batch to use intermittently).
Wash the eggplants. Do not remove the stem and do NOT cut them all the way through, but carefully cut the eggplants into quarters almost to the stem. Again, not all the way through, just close to the stem. Spoon the powdered mixture into the eggplants so that all the insides are coated with a thick layer.
Place the eggplants in a skillet and drizzle a little oil over the top. Turn on a medium flame and cover. A few minutes later, turn the eggplants a quarter turn (the side just removed from the heat should look a dark purplish brown, possibly black). Repeat the turn until all sides have had a chance to darken, drizzling with oil as necessary. Keep covered until time to serve.
So that’s it. Three fun recipes with eggplants.