Wednesday, September 8, 2010

Stuffed Aubergine / Eggplant

It is a delicious dish that tastes great when served with hot parathas.



  • Cut the top of aubergine like a cap.
  • Make a vertical slit so that each aubergine is divided into two equal halves.
  • Gently scoop out the center of the halves, leaving the shells intact. Dip these aubergine shells in salted water.
  • Chop the scooped out center portion and keep aside to be used later for stuffing.
  • Prepare stuffing: Heat 2 tbsp oil in a pan and fry onion until golden brown. Add diced potato, chopped scoop of aubergine and green peas; fry a little. Add now ginger, garlic, green chilies, red chili powder, turmeric powder, amchur powder, coriander powder, garam masala and salt. Add 2-3 tbsp water and cook until potato is soft and curry is completely dry. Add chopped cilantro leaves and lemon juice. Stuffing is ready.
  • Fill the aubergine shells with the stuffing. Leave extra stuffing in a plate for later use.
  • Heat 2 tbsp oil in a heavy wide pan over a medium flame.Add extra stuffing and 3-4 tbsp water, mix well.
  • Now lower the stuffed aubergines, and cover the pan. Reduce heat, and simmer gently for 5-6 minutes until aubergines are just tender. Do not overcook.
  • Garnish with tomato slices and chopped cilantro.
  • Serve with hot paratha.

Do You Know?

Bt brinjal is a transgenic eggplant which has a gene from the soil bacterium Bacillus thuringiensis inserted into it. This variety was designed to give the plant resistance against lepidopteran insects.

On 9 February 2010 the Indian Environment Minister, Jairam Ramesh, imposed a moratorium on the cultivation of Bt brinjal. His decision was made after protest from several groups responding to regulatory approval of the cultivation of Bt brinjal in October, 2009. Ramesh stated that the moratorium will last "for as long as it is needed to establish public trust and confidence".

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