STUFFED EGGPLANT WITH SESAME SEEDS
As a kid i was not a big fan of eggplants.As long as I remember my mom always tried her best to somehow feed this vegetable to me but always failed(lol). not very long ago i tried to cook this vegetable and i never could have imagined i would love this vegetable like no other!
Guess my mom was right. When i told her that i tried it and i am loving it she was so shocked.
So she gave me another wonderful recipe to try with this little guys.This turned out so delish and goes very well with roti or rice.
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| chop tomatoes,wash and clean eggplants to dry |
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| turmeric,garam masala,mustard powder |
cumin powder
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| coriander powder |
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| white sesame seeds |
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| salt |
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| chilli powder |
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| lemon juice |
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| salt |
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| mix everything |
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| final look of mixture |
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| Cut eggplant from bottom leaving along interior wall attached |
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| stuff with the sesame seed mixture |
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| place it in casserole dish and bake for 15 minutes |
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| prepare tomato sauce by sautéing garlic in oil |
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| add tomatoes and cook |
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| until soft and mushy |
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| it should be like this |
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| remove eggplant from oven |
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| pour the sauce over eggplant and coat well and transfer back to oven |
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| remove when it reaches desired consistency |
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| toast pine nuts to golden brown |
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| garnish the stuffed eggplant with nuts |
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| ENJOY! |
Total cooking time 1 hour / preparation 20 minutes, cook time 40 minutes.
6-7 bambino (also called Baby Bell) eggplants
2 ½ cups or 4 medium roma tomatoes, diced
2-tblspn olive oil/coconut oil (divided)
2 clove garlic minced
2 ½ tblspn white sesame seed
2 -tblspn- coriander powder
½ tsp. chili powder, or to taste
¼ tsp. mustard powder (optional)
½ tsp. turmeric
dash of garam masala
½ tsp. salt (divided)
1 tsp. cumin powder
2-tblspn water
2-tblspn sugars
2 tblspn lemon juice
½ tsp. cilantro for garnish
METHOD:
Pre heat the oven 375 degree C.
Wash and pat dry the eggplants. Set aside.
In a small mixing bowl, place coriander, sesame seeds, turmeric, salt, chili powder, garam masala, mustard, sugar, cumin, and lemon juice and combine the stuffing mixture well.
Take the eggplant work from cutting it from bottom end and leaving about 1/3 inch eggplant flesh along interior walls.
Stuff all the eggplant with mixture, being careful not to pack too tight.
Save the leftover stuffing mix.
Now arrange the stuffed eggplant in a casserole dish. Add water in the dish.
Bake the eggplants for 10-15 minutes. Half way through baking, turn eggplants to other side and continue baking.
Mean while, Place a large pan on the stovetop on medium heat.
Add oil and minced garlic and sauté for 1 minute. Add diced tomatoes salt and the leftover stuffing mixture and cook until tomato is soft.
Remove eggplant from oven; pour the tomato sauce over the stuffed eggplant and coated well by spooning the sauce over.
Place it back in the oven and continue to bake.
Every 15 minutes, spoon the sauce over the eggplant.
Cook for 35-40 minutes, or until the sauce is thick and eggplant is tender. (Depending on the size of eggplant time may vary; so keep an eye on it)
Remove from oven, transfer to serving dish. Garnish with cilantro and toasted pine nuts and serve.
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