Stuffed Indian Eggplant with Sesame-Sunflower Masala
 
Prep time
Cook time
Total time
 
Tiny Indian eggplants are stuffed with a healthy, spicy sesame and sunflower seed masala.
Category: Main Dish
Yield: 3 main dish servings or 5 side dishes
Ingredients
  • ¼ cup toasted sesame seeds
  • ½ cup roasted sunflower seeds (preferably unsalted)
  • 2 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 1 teaspoon salt (reduce if using salted sunflower seeds)
  • ½ teaspoon ground turmeric
  • ½ teaspoon cayenne
  • ¼ cup cilantro leaves, chopped
  • 2 teaspoons water
  • 10 Indian eggplants
  • 3 tablespoons vegetable or canola oil
  • ¼ cup water
Instructions
  1. First, make the masala. Combine sesame seeds, sunflower seeds, garlic, brown sugar, salt, turmeric and cayenne in a food processor or blender and pulse until coarsely chopped (mixture should be crumbly). Add cilantro and water and pulse several times to combine into a spreadable, semi-dry paste.
  2. Cut the stem of each eggplant down to about ½ inch and peel off the leaves. With a sharp knife, make a lengthwise cut from the bottom of each eggplant to just below the stem. Turn 90 degrees and make a second cut, so the eggplants each have four flaps (see picture).
  3. Use a spoon to fill each eggplant middle with the masala mixture, then press eggplant flaps together firmly to work some of the masala in between each cut.
  4. Heat oil in a large, shallow skillet over medium heat. Add eggplants and cook 2-4 minutes, turning once or twice.
  5. Reduce heat to low, add the water, and cover. Cook 15 minutes, turning once. Remove from heat and serve.
Recipe by Baked In at https://www.baked-in.com/2014/08/04/stuffed-indian-eggplant-with-sesame-sunflower-masala/