This dish celebrates and captures the grandeur and beauty of Eggplants ! Ah, now that’s a fancy way of putting my thoughts in words 😛 This time, i am drawing inspirations from the western ghats of India and infusing flavours into eggplants to create a delectable dish. Presenting Eggplant with Spicy Coconut Peanut Stuffing.
Eggplants and i have a very unique relationship.. i simply cannot resist them ! This meaty and juicy vegetable has so much to offer. I can have eggplants for all my meals without a complaint. My husband, though, does not like eggplants a lot and i have to always find ways to make him eat them. I do hope to convert him into an Eggplant lover too… someday !! Some of my all time favorites have been Baigan Bharta (i have to pen down the recipe one of these days) and Masala baigan. This time i am trying a new spin to my Masala stuffed Baigan and taking some flavours such as peanuts and coconut from western parts of India and combining with eggplants
Usually this dish is cooked with stuffing the Eggplants with only spices and cooked in a tomato gravy to be served as a curry. I have tried that version in my Indian Eggplant in 5 spice blend and it comes out delicious. I love to serve them with rice and enjoy with a side of yogurt. This time, i was looking at developing a recipe which would be easy to pack in a tiffin and has no oil oozing out of the containers. This meant, making it sans-gravy but still moist and juicy so that it can be enjoyed as a stand alone dish with rotis/naans/parathas. Have a look !
Eggplants are also known as baigan, aubergines, brinjal , bedinjan etc. There are many varieties of eggplants and they are also seen in various colors.
Eggplant with coconut peanut stuffing
eggplant with coconut peanut stuffing
- 8-10 small/baby Eggplants
- 1 tablespoon mustard oil/ vegetable oil
- 1 tsp mustard seeds
- 2-3 cloves of garlic, thinly sliced
- salt to taste
- 1/2 cup peanuts with skins
- 1 tablespoon tomato paste (thick)
- 1/4th cup or handful dried coconut, shredded
- 1 tsp cumin seeds
- 2 tsp coriander powder
- 1 tsp garam masala
- salt to taste
- 1/2 tsp red chili powder
- 2 tsp sesame seeds
- handful fresh coriander, finely chopped
- Make 2 way slit in the eggplants (2 vertical slit perpendicular to each other. Do not make the slit through till the end) and keep aside.
- Let us prepare the stuffing for the eggplants now. For this, dry roast peanuts and dried coconut to a light golden brown. Let it cool down.
- Now, using a food processor/chopper, grind these along with cumin seeds, coriander powder, garam masala, salt and red chili powder into a homogeneous mix. Add in the tomato paste and chopped coriander. Combine.
- Stuff the eggplants with the stuffing well and keep them in the fridge for 10 minutes so that the stuffing gets a little solid and does not ooze out when stir fried.
- Now, take a non stick pan and in it add in the mustard/vegetable oil. Heat it up and add in the mustard seeds. Let the seeds splutter.
- Now add in the sliced garlic and roast till lightly golden. Now, add in the stuffed eggplants and toss around the tempering. Add in the required amount of salt. Let it cook on medium high for the next 15-20 minutes till the eggplants start to cook and get tender. Now, place a lid on the pan and cook on simmer for another 5-7 minutes. Eggplant are done.
Serve with naans, rotis or jeera rice and yogurt sauce.
Isn’t that like the most gorgeous recipe ever? The stuffing was delicious to core. I humbly reserved myself some of the stuffing while preparing the eggplants and enjoyed it as a topping to my pita bread (i know that sounds a bit odd but hey it works !). My husband gobbled up this eggplant dish and for once, he did tell me that he loved it ! What more can i say… my day is made 🙂 Now, that you get the approval coming from fussy eaters, i highly recommend this dish. Try it and fall in love !
Some of other Eggplant inspirations from my recipe spice box :