Discovering the Perfect Eggplant Recipe
My Favorite is Spiced Eggplant Delight and One evening, I found myself drawn to the vibrant spice rack in my kitchen, craving something different from my usual dishes. As I scanned the jars, the idea of creating a dish with baby eggplants sparked in my mind. I remembered a recipe I had read about—a Spiced Eggplant Delight that was vegan, gluten-free, and packed with flavors. The idea of tender eggplants stuffed with a rich blend of roasted peanuts, sesame seeds, and coconut sounded perfect for a cozy dinner. With excitement, I gathered my ingredients and set out to make this delectable dish.
Preparing the Eggplants
I began by washing and drying the baby eggplants, their deep purple skin glistening under the kitchen light. Carefully, I made two incisions in each eggplant, creating pockets for the flavorful stuffing. In a nonstick pan, I heated some oil and gently cooked the eggplants until their flesh was soft and the skin slightly crispy. The aroma of the cooking eggplants filled my kitchen, making me even more eager to taste the final dish. Once done, I set them aside to cool, imagining the burst of flavors waiting to come.
Crafting the Flavorful Paste
Next, I turned my attention to the spice blend that would bring the dish to life. I dry-roasted the desiccated coconut, peanuts, sesame seeds, and poppy seeds until their nutty fragrance filled the air. After blending this mixture into a smooth paste with a bit of water, I could already tell this was going to be something special. The paste was rich and aromatic, with hints of roasted peanuts and warm spices. It was the perfect filling for my eggplants.
Final Touches and Enjoying the Dish
With the paste ready, I prepared the gravy base by sautéing mustard seeds, green chilies, and grated ginger in a bit of oil. Adding spices like coriander, cumin, and turmeric created a vibrant sauce that was both fragrant and flavorful. Stuffing the eggplants with the paste and simmering them in this gravy was the final step. As the dish cooked, I stirred in a touch of jaggery and tamarind paste, adding a sweet and tangy finish. When I finally plated the Spiced Eggplant Delight, garnished with fresh coriander leaves, I knew I had created something truly special. Each bite was a delightful mix of textures and spices, a perfect reflection of Indian culinary magic.
Table of Contents
Chef’s Notes-Spiced Eggplant Delight
- Opt for fresh baby eggplants that are firm and free from blemishes. They will cook more evenly and have a better texture.
- When making the slits in the eggplants, be careful not to cut through completely. This ensures the stuffing stays inside while cooking.
- Ensure the spices and nuts are roasted until fragrant but not burnt. This enhances their flavors and aroma.
- When blending the roasted mix, add water gradually to achieve a smooth paste. The consistency should be thick but spreadable.
- Adjust the amount of green chilies to suit your taste. For a milder dish, use fewer chilies or remove the seeds from the chilies.
- This dish pairs beautifully with steamed basmati rice or warm naan bread, which helps to soak up the flavorful gravy.
- For added texture, consider sprinkling some toasted cashews or almonds on top before serving.
Spiced Eggplant Delight
Dive into the rich, aromatic world of Indian cuisine with this Spiced Eggplant Delight! This vegan and gluten-free recipe is a symphony of flavors, featuring tender baby eggplants stuffed with a luscious blend of roasted peanuts, sesame seeds, and coconut. Perfect for a cozy dinner or an impressive meal for guests, this dish is sure to become a favorite. Get ready to impress your taste buds with this easy-to-follow recipe!
4
servings15
minutes45
minutes142
kcal1
hourKeep the screen of your device on
Ingredients
1/2 pound baby eggplants small (baby brinjals)
2 tablespoons roasted peanuts skins removed
2 tablespoons sesame seeds
2 tablespoons poppy seeds (khas khas)
2 tablespoons desiccated coconut
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon grated ginger freshly grated
2 green chilies chopped
1 teaspoon mustard seeds
A pinch asafoetida
1/2 teaspoon turmeric powder
A small ball tamarind paste (about the size of a lemon)
salt to taste
1/4 teaspoon Kashmiri red chili powder
1/2 teaspoon jaggery
coriander leaves Fresh for garnish
- Alternative Ingredients:
Almonds replaces peanuts for nut allergies
Sunflower seeds replaces sesame seeds for seed allergies
Fresh coconut replaces desiccated coconut
Lemon juice replaces tamarind paste
Directions
- Preparing Eggplants – Wash and dry the eggplants thoroughly. Make two incisions from the base towards the stem without cutting through completely.
- Cooking Eggplants – Heat 2 tablespoons of oil in a nonstick pan over medium heat. Cook the eggplants until the flesh softens and the skin crisps up slightly. Remove and set aside on paper towels.
- Roasting Ingredients – In a separate pan, dry roast the desiccated coconut, peanuts, sesame seeds, and poppy seeds for about 5-6 minutes until fragrant.
- Combining Paste and Eggplants – Add half of the coconut-peanut paste to the pan and cook for another 5-6 minutes on low heat. Stuff the remaining paste into the slits of the eggplants.
- Simmering – Add the stuffed eggplants to the pan along with 2 cups of water. Cover and cook on low heat for 15-20 minutes, stirring occasionally.
- Final Touches – Stir in jaggery and tamarind paste until well combined. Garnish with fresh coriander leaves before serving.
Equipment
- chef’s knife
- cutting board
- Nonstick Pan
- blender
- mixing bowls
Nutrition Facts
- Calories: 142kcal
- Carbohydrates: 8.5g
- Protein: 4g
- Fat: 11.4g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 294.7mg
- Potassium: 300mg
- Fiber: 3.1g
- Sugar: 3g
- Vitamin A: 200IU
- Vitamin C: 10mg
- Calcium: 50mg
- Iron: 2mg
FAQ-Spiced Eggplant Delight
Can I use regular eggplants instead of baby eggplants?
Yes, you can use regular eggplants. Just cut them into chunks and adjust the cooking time accordingly, as they may take longer to cook through.
What can I substitute for tamarind paste?
You can use lemon juice or vinegar as a substitute for tamarind paste. Start with a small amount and adjust to taste, as these substitutes can be more acidic.
How do I store leftovers?
Store leftover Spiced Eggplant Delight in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Can I make this dish ahead of time?
Yes, you can prepare the dish up to a day in advance. Store it in the refrigerator and reheat it before serving. The flavors often develop further overnight.
Can I make this dish spicier?
Absolutely! To increase the spice level, add more green chilies or a pinch of red chili powder. Taste the gravy as you go to ensure it meets your heat preference.
