Listen up friends! This stuffed Indian eggplant recipe is the best thing I’ve ever made. I’m still drooling hours later after scarfing down the goodness. This is not a drill, this is real life.
Let me start from the beginning…
I was doing laps around the produce department at Sprouts and contemplating what I could make for dinner. When suddenly I saw these cute itty bitty little eggplants priced 8/$1! SAY WHAT?! Instantly I googled, “What the heck do you do with itty bitty little eggplants?” Google didn’t have much to say, but they gave me the idea to stuff them and that was good enough. They were then purchased and my only regret is that I didn’t buy more.
Stuffed Indian Eggplant Recipe
- 8 Indian Eggplants (make sure they are mini, we’re not talking about big ol’ eggplants here)
- 1/2 cup unsalted roasted peanuts
- 1 tbs golden flax seed
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground turmeric
- 1 teaspoon minced garlic
- 1/8 cup finely chopped cilantro leaves
- 1/8 cup finely chopped red onion
- 3 tbs olive oil
- Use a food processor or blender to grind the peanuts, flax seed, brown sugar, salt, cayenne pepper, and turmeric into a crumbly mixture. Put into a separate bowl.
- Add garlic, cilantro, red onion, and 2 tablespoons of water to the mixture. Stir it all together. Set aside.
- Use your fingers to remove the green pointy flaps of the eggplant caps. Make a deep cross incision in each eggplant, stopping 1/2-inch short of the stem. To do that, position each one on its side on your cutting board. Hold eggplant down with one hand to make a cross incision, making the first horizontal cut then rolling the eggplant 90 degrees to make the second horizontal cut.
- Gently pry open the eggplant and use a small teaspoon to stuff filling between each of the crevices.
- Pour the oil into a large nonstick skillet over medium heat to cover the bottom. Add a couple spoonfuls of extra filling if you didn’t use it all to the skillet. When hot, add the eggplants in a single layer. Cook the eggplants for 4-5 minutes, turning frequently, to brown them on two sides.
- Add 1/4 cup water, cover with a lid, and turn the heat to low. Cook for 15 to 20 minutes, turning halfway through, until tender. Pierce with the tip of a knife to test. Remove from the heat, transfer to a plate, and serve hot or warm.
Enjoy & let me know if you indulge in this all around deliciousness!