Eggplant is one vegetable I would like to eat in any form. Stuffed eggplant recipe is my family favorite. We used to get so excited when my mom used to make this when we were younger. Mom used to pack extra for lunch so that we can share it with our friends. I am posting this recipe with some twist. This is a combination of my mom and MIL’s recipe. My mom uses onion and ginger garlic paste and MIL uses peanut. Well I would like to dedicate this recipe to my mom without whom I would never have learnt the art of cooking and my MIL her food tasted so good because she serves them with true love.Here is the recipe and have a wonderful MOTHER’s DAY.
- Small Brinjal / eggplants: 10 – 12 nos
- Peanuts – Roasted & ground coarsely : ½ cup
- Garlic & ginger paste: 1 tsp
- Lemon juice: 1tsp
- Sugar: ½ tsp
- 2 med sized onions: finely chopped
- Garam masala: 1tsp
- Turmeric powder: 1 tsp
- Dhania / coriander powder : 2 tsp
- Chilli powder & salt: according to taste
- Oil: 2 tsp + 1 tbsp
- For garnish: 1 tbsp of finely chopped coriander
Take a kadai / wok/ non-stick vessel and heat 2 tsp of oil in it.
In a bowl mix all the above ingredients with oil and mix well together.
Wash the brinjals / eggplants and make slits in them into four. Make slit on the side opposite to the green top of eggplant. Make vertical slit to ¾ the depth of eggplant. Make another perpendicular slit as done previously. Fill equal amounts of the ground mixture in between the slits of the eggplants and keep the left over stuffing aside.
Take 2 tbsp oil in a vessel, heat it and add the stuffed eggplants to the vessel.
Close the vessel with lid and cook for 5-7 minutes then add leftover stuffing and little bit water and cover and cook till it gets soft but not too soft. Cook uncovered for 1-2 minutes.