By Andrea Nguyen
Before eggplant season ends, make this wondrous recipe with small Indian eggplants. It is one of my favorite eggplant preparations. The eggplants are cleverly stuffed (see photo below) with a delicious mixture of peanuts, sesame seeds, cilantro, garlic and spices. Then they are pan-fried with a little water to cook through. It's much like cooking potstickers! Seriously.
It's vegetarian, vegan, and gluten-free but fitting for omnivores too! Enjoy the savory rich eggplants with rice and a curry or grilled or roasted meat. I either reheat leftovers or mash the eggplant and filling for a sandwich filling.
Indian eggplants are available at South Asian grocery stores, farmers markets that have Hmong vendors, and some Chinese markets. Pick solid Indian eggplants the size of jumbo eggs. Give them a gentle squeeze. They're typically pretty firm but you want to make sure there's no bruising. If Indian eggplants are unavailable, substitute small Japanese or Italian eggplants. Regular globe eggplants are too big.
Adapted from Ruta Kahate's excellent 5 Spices, 50 Dishes (Chronicle Books, 2007), the stuffed Indian eggplant recipe is my monthly post to MarkBittman.com. If you're familiar with this Indian recipe, how do you make yours? What do you serve it with?
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Reader Interactions
Comments
gargu
You can buy a lot of indian stuff here at http://indian-spices-online.blogspot....
There are recipes also and along with it some links to buy best quality ingridients to make those dishes.Anjalina
I love stuffed eggplant called Brinjal Fry and its spicy and delicious
the best eggplant dish everAnjalina
http://www.vahrehvah.com/Brinjal+Fry++Gutti+Vankai:4098
this link is with videoDiane
I commented on the Bittman site, but I do make this a lot and use Ruta's version as well as a number of others. I like adding amchoor sometimes to give it some tang. It's sooooo tasty, re-heats well, and tastes rich and indulgent without any meat.
kim
This looks excellent! I saw Indian eggplants at the market yesterday, so I will be making this. Thank you!
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I make a similar recipe but substitute ground cashew nuts instead of peanuts to give it that extra smooth, buttery flavor.
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