It's always fun to try Indian flavors on something that isn't curry or dosa. These were excellent, though, a tip if you're going to give it a try: get eggplants that are close in density and shape, and keep a close eye as the cook. One eggplant cooked much faster than the other.
Yes, the photo is rough. We're at our mountain house and the lighting leaves A LOT to be desired. Plus, with the sun going down so early these days, I don't get the advantage of natural sunlight. Womp womp.
Source: Darn Good Veggies | Serves: 2 | Time: 50 min
Changes: used ginger powder, used more currants, didn't chop the peanuts, used standard eggplants
Ingredients
Stuffing
2 cloves garlic, minced
1 tsp ginger powder
1/4 tsp crushed red pepper flakes
1/2 tsp salt
1/2 tsp mustard seeds
1/2 tsp ground coriander
1/2 tsp ground cumin
1 tsp curry powder
1/4 tsp cardamom
1/4 cup dried #currants
1/2 cup dry roasted #peanuts
1 tbsp EVO
1 tsp apple cider vinegar
For Assembly
2 small-medium #eggplants
1 tbsp grape seed oil
Instructions
In a small bowl combine all of the stuffing ingredients. Mix and set aside.
Cut a slit in each eggplant lengthwise. Make each slit deep in order to fill with stuffing, but take care not to pierce the back of the eggplant. Fill each eggplant with 1/2 of the stuffing mixture.
In a large nonstick skillet heat the oil over medium heat. Once the pan has preheated, add in the eggplant. Cook for ten minutes and then flip the eggplants one quarter turn. Repeat, cooking each of the four sides for 10 minutes. Serve immediately.
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