Have you ever found those little mini eggplants at the market and wonder what you can do with them? Probably not, but now if you ever see them in the grocery store, hopefully this post will entice you to pick up a few and make this stuffed eggplant recipe.
Instead of baking these eggplants in the oven, I steam them. Steaming the eggplants allows for quicker cooking and ensures that your eggplant stay soft, and come out almost creamy. This is a great side dish if you are making a dal and rice dinner, or even with some chapati/rotis and a really good, hot mango pickle, yum!
Ingredients
2 tbsp ghee or unsalted butter
1 cup of raw mixed nuts such as peanuts, cashews and walnuts, ground fine in a coffee grinder
1/2 cup chick pea flour (besan)
1 tbsp salt (add more or less to your taste)
1 tbsp sugar
1 tsp turmeric
1 tsp cayenne pepper
1 tsp cumin powder
8-10 small eggplants
Directions
1. Heat ghee/butter in a pan on medium heat.
2. Add ground nuts and chick pea flour.
3. Stir around constantly to prevent burning.
4. Once the mixture has lightly browned in color (probably takes about 10 minutes), turn off heat and add all spices. Mix well. Set aside to cool.
5. You have two choices for cutting the eggplants for stuffing. You can either make two cuts cross wise almost all the way through the
eggplant's length, and stuff each eggplant, or cut each eggplant in half lengthwise and spoon as much filling on top as you can.6. Fill a large pot so that the water comes up about 3/4 of an inch. Place your stainless steel steamer in the pot, and carefully place each eggplant in the steamer. Be careful not to spill any filling!
7. On high heat, cover the pan and steam for about 15 minutes, until the eggplants are cooked through.
Yum!
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