Stuffed Eggplants

15 ingredients
10 steps

Ingredients

  • 2 lbs small eggplants
  • 1 teaspoon tamarind paste
  • 1 medium chopped onion
  • 3 tablespoons oil
  • 1 teaspoon crushed garlic
  • 1 teaspoon ginger
  • 1 teaspoon green chili
  • 1 teaspoon coriander powder
  • 2 teaspoons salt
  • 12 teaspoon turmeric
  • 12 teaspoon red chili powder
  • 1 tablespoon chopped cilantro
  • 1 teaspoon poppy seed, slightly roasted & ground
  • 1 teaspoon sesame seeds, slightly roasted & ground
  • 1 teaspoon coconut flakes, slightly roasted & ground

Directions

  1. 1
    Remove the stem& rinse the eggplants.
  2. 2
    Make a slit lengthwise.
  3. 3
    On Med heat, saute garlic& onion in 1 tbs oil.
  4. 4
    While stirring, add remaining seasonings and also tamarind paste mixed with some warm water.
  5. 5
    It should be thick consistency that you can stuff in the eggplants.
  6. 6
    Fill the eggplants through the slit.
  7. 7
    Put the remaining oil in a wide skillet on low-med heat.
  8. 8
    Cook the eggplants in single layer, turning gently with a spatula, until cooked on all sides.
  9. 9
    Add little water as needed.
  10. 10
    Pour any leftover masala over the eggplants.

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