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

Indian-Spiced Eggplant

This dish has such a nice blend of spices, it's sweet, spicy, and you can taste the hint of cinnamon that is in the garam masala. The eggplant comes out really nice and tender and picks up all the flavors of the sauce. This is good as a side dish, or even with rice as a vegeterian meal.

Indian-Spiced Eggplant

2 ½ teaspoons garam masala
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 1/2 cups water 2 tablespoons sugar
2 tablespoons red wine vinegar
2 medium eggplants (about 1 1/2 pounds), cut into 2 inch cubes
1/4 cup unsalted butter
1 1/2 teaspoons salt
1/4 cup chopped fresh cilantro

In a small bowl, combine the garam masala, coriander, and turmeric, and cumin. In a measuring cup, stir together water, sugar, and vinegar. Heat the butter in a large, heavy nonstick skillet over moderate heat. Add the spices and cook, stirring, until fragrant, about 1 minute. Add eggplant and salt and toss to coat with the spice mixture. Stir vinegar mixture and add to eggplant mixture. Simmer mixture, covered, without stirring, 10 minutes, or until eggplant is just tender. Uncover skillet and cook eggplant mixture at a rapid simmer, without stirring, until liquid is almost evaporated and eggplant is slightly charred (but not burned) on bottom, about 15 minutes. Remove skillet from heat and let eggplant stand, covered, 5 minutes. Transfer the eggplant to a serving bowl, sprinkle with cilantro, and serve with rice.

Indian Spice Stuffed Vegetables

This was the first Indian dish I ever tried. I was in New York and my friend Nick and I went to his friend Rena’s house and she cooked this meal. She served it with flat bread and rice. I was amazed at the punch of flavor and the mesmerizing delicious aroma. Of course my version isn’t half as good, but I still think it’s a great recipe with a lot of flavor.
I am not a huge potato fan, so often times I will make this with just eggplant. Also, if you can’t find the cute little baby eggplant, just cut thick slices of a regular eggplant, cut a pocket in the middle and stuff the slices with the spices.

Indian Spice Stuffed Vegetables

12 Small Potatoes (I like to use red)
12 Baby Eggplant (You can find these at the Asian grocery store, they are about the size of a plum)

Stuffing:
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 400 Degrees. Make slits in the potatoes and eggplant.

Mix all the ingredients for the stuffing together in a plate. Carefully stuff the potatoes and eggplants with the spice mixture. Place the stuffed potatoes and eggplants in a greased ovenproof dish.

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.

Pour the sauce over the potatoes and Eggplant. Cover and bake for 30-45 minutes until the vegetables are soft.