Stuffed eggplant is a staple dish in most households in India. The filling can be made with various ingredients such as minced meats or vegetables. Locals cook this dish in many different ways like roasting in a pan or in the oven, steaming or grilling. In some variations, the stuffed eggplant are curried or stewed. Today, we will be giving you a very simple vegetarian version of the Indian stuffed eggplant. The eggplant are split in half and filled with a spicy mixture of chopped peppers, tomatoes, onions, garlic, and parsley. The stuffed eggplant are then slowly cooked in a covered dry pan until they are perfectly cooked: tender and juicy. This delicious and healthy dish is a perfect side dish to grilled or fried dishes.
This recipe takes about 90 minutes to make. Serves 5.
• 5 medium eggplants
• 3 cups of water
• 1 tbsp salt dissolved
• 1 onion, chopped
• 3 tomatoes, peeled and chopped
• ½ cup of chopped parsley
• 6 picante peppers, chopped
• 5 garlic cloves, minced
• 5 tbsp olive oil
• 2 tsp salt
Put water and salt in a large bowl.
Chop off the tops from the eggplant.
Peel some of the skin of the eggplant forming a striped pattern.
Soak the eggplant in the salted water for 30 minutes.
Meanwhile, prepare the filling.
In a large mixing bowl, mix together onion, tomatoes, parsley, picante peppers, garlic cloves, olive oil, and salt.
Drain the eggplant and using a sharp knife cut a slit, lengthwise just enough to open a pocket in the center for the filling.
Arrange the eggplant in a cast iron skillet.
Fill each pocket with the vegetable mixture.
Cover the skillet with a lid and cook the stuffed eggplant over low heat for 40 to 45 minutes.
Ideas And Tips:
You can also make eggplant boats. Cut the eggplant in half, lengthwise, then scoop out some of the flesh, chop them, and add to your filling mixture.
Aside from eggplant, you can use capsicum, zucchini, potato, squash, mushroom, artichoke, sweet potato, cucumber, avocado, chayote, purple yam, taro, carrots or bottle gourd.
For the filling, you can also add corn, peas, black beans, celery, mushroom, chickpeas, bell peppers, cheese, tofu or quinoa.
You can also bake the stuffed eggplant in the oven at 400°F for 20 to 25 minutes.
images – https://www.youtube.com/watch?v=ZUyvc89BIQY