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Spicy Stuffed Eggplant

Ammini's picture
This spicy eggplant dish uses comparatively less oil and it is cooked in a microwave until the final step.
  Chana dal 1⁄2 Cup (8 tbs)
  Urad dal 1⁄2 Cup (8 tbs)
  Coriander seeds 2 Tablespoon
  Sesame seeds 2 Tablespoon
  Broken red chili peppers 1⁄4 Cup (4 tbs)
  Fenugreek seeds 1 Teaspoon
  Asafoetida 1⁄4 Teaspoon
  Turmeric powder 1⁄2 Teaspoon
  Natural tamarind concentrate 1 1⁄2 Tablespoon
  Salt To Taste
  Long japanese eggplants 6
  Oil 3 Tablespoon
  Mustard seeds 1⁄2 Teaspoon
  Fresh curry leaves 10

Dry roast the dals first, followed by coriander seeds, red chilies and then sesame seeds. After sesame seeds start spluttering in the pan, stir in fenugreek and asafoetida and move the pan from the stove. When cool powder and then mix with tamarind, turmeric, and salt to taste. I usually make a batch of this spice powder and use what I need, depending on how many eggplant pieces I am cooking. I save the left over powder in the freezer for later use.

Wash and cut off the ends of the eggplant and cut into three inch pieces. Place each piece eggplant with the cut side down on a cutting board and cut vertically through the middle, without going all the way through. Turn the piece upside down and cut horizontally through the middle without going all the way through.

Stuff the prepared spice powder though both slits of the eggplant pieces and place them in a single layer in a microwavable dish with cover.

Heat one table spoons of oil in a skillet and add mustard seeds. When they start spluttering, add the curry leaves and remove from the stove. Pour this seasoning over the eggplant pieces, cover and cook in microwave for 20 to 25 minutes at medium power. Adjust the time according to the power of the microwave oven.

Remove the cooked eggplant pieces from the microwave and let it sit for about five minutes.

Heat the remaining oil in a large skillet and transfer the eggplant pieces to the pan and cook until they are slightly browned. Turn it over and cook the other side until it is slightly browned. Remove from the stove top, cover the skillet and set it aside. Serve warm with rice.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
55 Minutes
Spicy Stuffed Eggplant

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Nutrition Rank

Nutrition Facts

Serving size

Calories 310 Calories from Fat 105

% Daily Value*

Total Fat 12 g18.7%

Saturated Fat 1.6 g8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 84.6 mg3.5%

Total Carbohydrates 44 g14.7%

Dietary Fiber 21.3 g85.2%

Sugars 10.2 g

Protein 13 g25.4%

Vitamin A 8.7% Vitamin C 39.2%

Calcium 21.1% Iron 21.7%

*Based on a 2000 Calorie diet

Spicy Stuffed Eggplant Recipe, Spicy Stuffed Eggplant