Stuffed Chinese eggplants (Indian Style)
- 6 long thin Chinese eggplants (available in most oriental grocer’s refrigerator).
- 4 fresh, ripe tomatoes chopped fine with a sharp, serrated knife.
- 1 tsp Panch Phoron.
- 1/2 a coconut grated
- 1 small bunch coriander leaves washed and chopped.
- Handful of hot green chillies.
- Turmeric, hot Madras curry powder and Chaat Masala.
- 1 large onion, 4 pods of garlic and a sliver of ginger blended together with 1/2 cup of the chopped tomato and 2 tblsps water.
- Cooking oil and salt and sugar to taste.
- Slit the eggplants lengthwise, almost all the way down to the stem and leave whole. I usually slit them up to about two inches above the stem. Immerse these in cold water in a large saucepan for at least
- Heat oil in fry pan and sizzle panch phoron and split green chillies for about 30 seconds.
- Now add grated coconut, turn heat down to med-high and stir fry for about a minute.
- Add a heaping tsp of
turmeric and a heaping tablespoon each of curry powder and chaat masala. Fry very briefly otherwise the ground spices will burn.
- Add wet paste from the blender. Wash blender contents in with 1/4 cup hot tap water. Stir thoroughly and fry until onions lose raw smell.
- Now add finely chopped tomatoes and more chopped green chillies if preferred. Add salt and sugar to taste and more oil if preferred.
- When fully cooked, this paste should be quite oily and should leave the sides of the pan. Lift 1/2 of this paste and set aside in a bowl.
- Add 1/2 cup hot tap water to pan and bring to boil to make gravy.
- Take pan off the heat.
- Lift the eggplants from cold water and dry thoroughly in and out with paper towels.
- Now stuff them with the thick spice paste that you’ve set aside in a bowl.
- Now, on a large (preferably 12″) chicken fryer, heat oil and fry stuffed eggplants first on high and then on medium heat, turning to fry all sides.
- Now pour the spiced gravy over the fried eggplants in the chicken fryer, cover and cook for 5 more minutes.
- Remove from heat, sprinkle with grated coconut and chopped coriander.
- Serve with hot rice.
Source: Bharati Mitra