Thursday, May 19, 2011
10-15 baby eggplant (washed & dried)
For the stuffing grind together:
1/2 cup grated coconut
4-5 pearl onions
2-3 cloves of garlic
1 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp garam masala powder
1/2 tsp turmeric powder
a handful of cilantro
salt to taste
Grind together all the ingredients for the masala.
Make a X slit on the bottom of the eggplant making sure not to cut it completely.
Stuff the slits with the masala. If there is extra masala spread it around the eggplant.
Heat 2 tbsp oil in a flat bottomed pan. Place the stuffed eggplant in one layer in the pan.
Cover & cook on medium heat flipping the eggplant so that both the sides are cooked. Once the eggplant is cooked, roast both sides without covering the pan.
Enjoy with chappathi or paratha.