A great source of dietary fiber, vitamins, potassium, and folate, eggplant is extremely nutritious and a wonderful vegetable to cook with. This stuffed eggplant recipe is so light and tasty, it can be enjoyed as an appetizer or a whole meal itself.
Filled with delicious ingredients like peanut, coconut, coriander powder, and curry leaves, you can expect tons of flavor in this stuffed eggplant recipe. You can also expect little effort on your part to bring this meal together; it’s so easy to whip up.
This stuffed eggplant recipe is particularly great as a complete vegetarian meal when its served with steamed rice or naan.
Cook time: 15 minutes
Prep time: 10 minutes
- 1 large eggplant
- 1/3 cup peanuts
- 2 tsp desiccated coconut
- 1 tsp coriander powder
- Few curry leaves
- 1/4 tsp turmeric powder
- 1 tsp oil
- 1/2 tsp sugar
- Salt to taste
- 1/2 lemon, juice of
- Juice of ½ lemon
- Use a sharp knife to make a slit in the eggplant. Gently carve out the flesh from inside the eggplant. Finely chop the eggplant flesh.
- To a baking sheet, add the chopped eggplant flesh to one side and the peanuts to the other side. Roast the two in the oven at 375°F for about 5 to 7 minutes. Pull out the peanuts sooner if they are browning too quickly.
- To a food processor, add the peanuts, coriander powder, salt, sugar, and lemon juice. Pulse until the peanuts are finely grated. Stir this mixture with the eggplant flesh.
- Add the eggplant-peanut filling to the hollowed eggplant.
- In a pan, heat the oil, curry leaves and turmeric. Lower the heat, place the stuffed eggplant in the pan, and very carefully add 1/8 cup water to the pan, making sure you keep your distance from the pan to avoid any oil splatters.
- Cover the pan and cook until the eggplant is tender and ready. Serve hot with steamed rice or naan, or enjoy as is.
Recipe adapted from theyogainstitute.org
Updated by Beeta Hashempour on 5/14/2018