Masala-Stuffed Baked Eggplants
- Vegan
- Gluten free
- Lactose free
- Low calorie
In many Indian cuisines, eggplants and okra are stuffed with spices and slowly pan-fried. Baking is easier and really helps to blend all the flavours. Look for the small, round and firm Indian eggplants pictured below or use whole small Italian ones or Chinese or Japanese eggplants halved crosswise.
Ingredients
- 1-1/2 lbs (750 g) small round Indian, baby Italian or Asian eggplants
- 3 tbsp (45 mL) peanut or vegetable oil
- 2 onions, sliced
- 1/4 tsp (1 mL) salt
- Masala:
- 6 dried hot red peppers
- 1 tbsp (15 mL) coriander seed
- 2 tsp (10 mL) cumin seeds
- 1 tsp (5 mL) Garam masala
- 3/4 tsp (4 mL) salt
- 1/4 tsp (1 mL) turmeric
- 3 cloves garlic, pressed or minced
- 1 tbsp (15 mL) lemon juice
- 2 tsp (10 mL) peanut or vegetable oil
Preparation
Masala: In saucepan, lightly toast hot peppers, coriander and cumin seeds separately over low heat; grind coarsely. Mix with garam masala, salt, turmeric, garlic, lemon juice and oil. Set aside.
Remove stems from eggplants. Slit lengthwise almost up to top (if using long Asian eggplants, cut into 3-inch/8 cm lengths and slit). Stuff slits with masala. Place in lightly oiled baking dish to fit eggplants snugly, with slits parallel to base of dish.
In skillet, heat oil over medium heat; fry onions, stirring occasionally, until golden, about 12 minutes. Scrape over eggplants. Sprinkle with salt. Cover and bake in 400F/200C oven for 30 minutes; uncover and bake until tender when tested with fork, 20 to 25 minutes.
Makes 8 servings.
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