Indian Spice Stuffed Eggplant

Eggplant is one of my favorite veggies, but I hardly ever make it unless I’m whipping up some Indian food. This is such an easy recipe, your essentially stuffing the eggplant and throwing it into the oven. It is full of flavor and goes so well with the tomato sauce. It’s a little sweet, because of the peanuts, but has tons of flavor from all the yummy spices. I often double the recipe and make this as a main dish for dinner. I always serve it with Naan Bread and Basmati Rice.

Indian Spice Stuffed Eggplant

Eggplant
12 Aubergines, Indian Eggplant the size of a golf ball
1 Tablespoon Sesame Seeds
2 Tablespoons Ground Coriander
2 Tablespoons Ground Cumin
½ Teaspoon Salt
¼ Teaspoon Cayenne Pepper
½ Teaspoon Ground Turmeric
2 Tablespoons Sugar
¼ Teaspoon Garam Masala
1 Tablespoon Peanuts, roughly crushed
2 Garlic Cloves, finely minced
1 Tablespoon Lemon Juice
2 Tablespoons Chopped Cilantro

Sauce
2 Tablespoons Vegetable Oil
½ Teaspoons Mustard Seeds
14 Ounce Can Chopped Tomatoes
2 Tablespoons Chopped Cilantro
2/3 Cups Water

Preheat the oven to 375 Degrees. Make slits in the eggplant.
Mix all the ingredients for the stuffing together in a small bowl. Carefully stuff the eggplants with the spice mixture.
Heat the oil in a pan and fry the mustard seeds for 2 minutes until they begin to sputter, then add the tomatoes, coriander and any leftover stuffing, together with the water. Simmer for 5 minutes until the sauce thickens.
Add the eggplant, cover and bake for 30 minutes, or until soft