Stuffed Eggplant Masala is a delightful Indian dish that brings together the rich flavors of spices and the creamy texture of eggplant. This vegetarian recipe is not only healthy but also packed with nutrients, making it a perfect choice for anyone looking to enjoy a hearty meal. The eggplant is hollowed out and filled with a savory mixture of spices, tomatoes, and nuts, then cooked to perfection. Whether you’re a seasoned cook or a beginner, this recipe will guide you through the steps to create a delicious Stuffed Eggplant Masala that is sure to impress your family and friends.
Ingredients
- 2 medium-sized eggplants
- 1 cup chopped onions
- 1 cup chopped tomatoes
- 1/2 cup boiled and mashed potatoes
- 1/4 cup roasted peanuts or cashews
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
Step 1: Prepare the Eggplants
Begin by washing the eggplants thoroughly. Cut the tops off and slice them in half lengthwise. Scoop out a portion of the flesh to create a hollow space for the stuffing, keeping the skin intact. Set aside the scooped-out flesh for later use.
Step 2: Make the Stuffing
In a pan, heat the oil over medium heat. Add cumin seeds and mustard seeds, allowing them to splutter. Next, add the chopped onions and sauté until golden brown. Incorporate the chopped tomatoes and cook until they soften. Add the scooped-out eggplant flesh, boiled potatoes, roasted peanuts, turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for about 5-7 minutes until the mixture is well combined and cooked through. Finally, stir in the garam masala and remove from heat.
Step 3: Stuff the Eggplants
Take the prepared eggplant halves and fill them generously with the stuffing mixture. Ensure that the stuffing is packed well into each half.
Step 4: Cook the Stuffed Eggplants
In the same pan, add a little more oil if needed and place the stuffed eggplants carefully. Cover the pan and cook on low heat for about 15-20 minutes, turning them occasionally, until the eggplants are tender and cooked through.
Step 5: Garnish and Serve
Once cooked, remove the stuffed eggplants from the pan and garnish with fresh coriander leaves. Serve hot with roti, naan, or rice for a complete meal.
FAQs
Can I use other vegetables instead of eggplant?
Yes, you can use zucchini, bell peppers, or even tomatoes as alternatives for stuffing.
How do I store leftovers of Stuffed Eggplant Masala?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.
Is Stuffed Eggplant Masala suitable for vegan diets?
Yes, this recipe is vegan-friendly as it contains no animal products.
Can I make this dish ahead of time?
Absolutely! You can prepare the stuffing in advance and stuff the eggplants just before cooking. This will save you time on busy days.