Indian Eggplant Stuffed With Sesame Peanut Masala Recipes

EGGPLANT RAVAIYA

Steps:

• Put all ingredients except for the olive oil and eggplants in a food processor, and pulse until the peanuts are ground. Add oil and pulse to combine; the mixture will resemble damp sand. Set aside.
• Cut a crosshatch in the bottom of the eggplant about three-quarters of the way up the fruit, leaving the stem intact. (In other words, you're making a deep plus-sign shape in the bulbous part of the fruit, so you can stuff it with the peanut filling.) Repeat with the remaining eggplants.
• Stuff each eggplant with a little of the peanut mixture, just enough to fill the hole. You should have some peanut mixture left over.
• Place the stuffed eggplants on their sides in a single layer on the bottom of a large pot or saucepan with a lid. The eggplants can overlap a little, but ideally they will all fit on the bottom of the pot. Dollop the leftover peanut mixture on top of and around the eggplants, and add 1 cup of water. Turn heat to medium and cover the pot. Let the eggplant cook at a simmer, adjusting the heat as necessary, for about 20 to 25 minutes, or until the eggplants are just tender when you poke them at the stem end with the tip of a knife.
• Taste the sauce for salt, and serve hot with basmati rice or Indian flatbreads.

EGGPLANT STUFFED WITH SESAME-PEANUT MASALA

Steps:

• Using coffee grinder / food processor, separately pulse sesame seeds and peanuts into coarsely ground powders. Remove to a bowl. Add cilantro, sugar, salt, 2 tsp water, garlic, cayenne, and turmeric and mix well with fingers. The mixture should be lumpy--if it isn't, add a few more drops of water. Taste and adjust salt and sugar if needed. Filling should taste slightly sweet and a little salty.
• Leaving stem end intact, make 2 intersecting diagonal cuts on the bottom end of each eggplant. You're basically making an "x." do not cut all the way through. be sure to leave stems on. stuff each "x" with filling, packing it down well. This is easier said than done--it will feel awkward, but just push in as much filling as the eggplant will take, using fingers to gently pry the eggplant open.
• Heat oil in large skillet. Gently place each eggplant in the pan over medium heat. Turn eggplants occasionally till they are each browned on all sides. Don't worry too much if some of the filling spills out.
• Once all eggplants are browned, pour in remaining 1/4 c water, cover, and cook on low till tender, about 15 minute To check doneness, pierce stem end of each eggplant with a small, sharp knife--it should slide easily. The whole eggplant should feel soft to the touch.
• Instead of pan braising it, you may braise the eggplant in the oven if you prefer. Use ovenproof skillet. After browning the eggplant on the stovetop, pour in water, cover, and transfer the skillet to preheated 350 degrees F oven and roast until eggplant is tender, between 20 and 40 minutes, depending on size of eggplant.