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Beyond Curry: Dry Masala-Stuffed Eggplants Recipe

Name: Beyond Curry: Dry Masala-Stuffed Eggplants Recipe
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 medium onion, finely chopped; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 1 teaspoon fennel seeds; 1 teaspoon ground turmeric; 1/2 teaspoon black peppercorns; 1/2 teaspoon ground cayenne pepper; 2 cloves garlic, minced; 2 large eggplants, cut in half lengthwise; 2 tablespoons chopped fresh cilantro leaves; 2 tablespoons tomato paste; 2 tablespoons vegetable oil; 2 teaspoons grated fresh ginger; Salt to taste

Category
American
Cusine
American

What do you need?

How to make?

Ingredients

2 large eggplants, cut in half lengthwise

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon fennel seeds

1/2 teaspoon black peppercorns

2 tablespoons vegetable oil

1 medium onion, finely chopped

2 cloves garlic, minced

2 teaspoons grated fresh ginger

1 teaspoon ground turmeric

1/2 teaspoon ground cayenne pepper

2 tablespoons tomato paste

Salt to taste

2 tablespoons chopped fresh cilantro leaves

Directions

Slit eggplants lengthwise into quarters, taking care not to cut all the way through. The stem should still hold the entire vegetable together. In a small mixing bowl, combine red chilli powder, turmeric powder, cumin powder, amchoor powder , and 1 tablespoon oil into a paste. Season to taste with salt.