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Category: Appetizer
tomato-and-onion stuffed eggplants - TastyPlanner.com
Chef: Persianchef
A delicious, tangy Indian recipe adapted from Food of the World: India. My roommate and friends went wild over it.
Ingredients
1 large eggplant
4 Tb, or to taste)
4 firm tomatoes, grated or cut into very small cubes
2 onions, grated
4 Tb lemon juice
4 Tb finely chopped fresh cilantro
3 Tb garlic (pref. ground)
1/2 a large ginger stick (or ground ginger)
1 1/2 Tb ground coriander
2 tsp ground cumin
1 tsp fennel seeds (optional)
5 tsp ground turmeric
2 green jalapeno peppers, for garnish
2 Tb flour (optional)
Instructions
This recipe is flexible — it can take more tomatoes or fewer spices as desired.
Mix the tomatoes, onions, chili pepper, lemon juice, cilantro, garlic (ground), ginger (ground), coriander, cumin, fennel seeds (optional), turmeric, salt and pepper in a nonmetallic bowl. If the tomatoes have made the filling too runny, stir in about 1 Tb flour.
Slice the eggplant into 4 equal pieces. Microwave these until soft, which will enable you to remove the flesh while keeping the skin intact for the eggplant “boats.”
Cut the eggplant flesh into small pieces. In a large saucepan, combine the eggplant flesh and the stuffing mixture and 1-2 Tb oil (to taste). Check on it every 10 minutes; cook for about 45 minutes or until it tastes cooked. Add more salt and pepper as desired.
Heat oil in a skillet. Add the eggplant skins. Spoon some of the mixture into each of the skins. Cook for 10 minutes; flip if possible and cook for another few minutes.
Serve with chopped, green jalapeno peppers.
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