Now, I love ‘stuffed veggies’ too. So as an obvious choice, I made a delicious filling of peanuts, sesame seeds, garlic and coriander leaves, cut the eggplants to a deep cross, stuffed them and pan fried these purple beauties with a splash of water. Enjoyed the mouthwatering stuffed eggplants with my plain rice.
I am putting this dish on ‘Healthy’ category, since very less oil is used, and it contains peanuts and sesame seeds.
- Small Eggplants – 7-8
- Sesame seeds – 1/4 cup
- Peanuts – 1/2 cup
- Brown sugar – 1 tbsp
- Minced garlic – 1 heaped tbsp
- Chopped coriander leaves – 2 tbsp
- Turmeric – a pinch
- Paprika – 1/2 tsp
- Black salt – as per taste
- Olive oil – 2 tsp
Wash the eggplants and trim the stem if necessary. Make a deep cross incision in each incision but keep them intact at the base. Smear some salt and turmeric and keep aside for 15 minutes.
To make a filling, in a dry pan, toast the peanuts and sesame seeds till golden. Remove from heat and let it cool.
In the grinder, grind the peanuts and sesame seeds together. Mix it with minced garlic, chopped cilantro, black salt, turmeric, brown sugar and paprika. Add 1-2 tbsp of water to bind them together. This is your filling.
Use a spoon to stuff the filling into the cut portion of each eggplant. Make sure, the filling reaches through each cut. Squeeze the eggplant carefully to make the filling stick inside and reaches all corners.
In a flat non-stick pan, add 1-2 tsp of olive oil and swirl to make a thin coat on the pan. When the oil is hot, add a pinch of hing and let it sizzle.