Page 58 - Chilli Blooms PDF New - Unknown

VEGGIE

Chef’s tip

Raw eggplants have a bitter
tatse.They become tender
when cooked, developing a
rich and complex flavour.

Stuffed eggplant

COMMONLY KNOWN AS BRINJAL OR AUBERGINE, IT’S VERY NUTRITIOUS
AND ALSO SOMETIMES DESCRIBED AS THE POOR MAN’S MEAT

Preparation time: 10 minutes 1 tsp red chilli powder
Cooking time: 20 minutes 1 tsp cumin powder
Serves 3-4 1 tsp garam masala
1 tsp salt
You will need: 1 tbsp crushed sev or ghatia
A pinch of sugar
300g baby eggplant 2 tbsp cooking oil
1 whole chopped onion ½ tsp cumin seeds
2 tbsp crushed peanuts 2 tomatoes chopped
1 tsp fresh crushed garlic Freshly chopped coriander to garnish

Method

1 Cut the stems off the eggplants and wash the eggplants. Cut two slits crosswise into each eggplant
so it opens like a flower. Set aside.

2 In a bowl, mix the chopped onion, peanuts, crushed garlic, chilli powder, cumin powder, garam
masala, salt, crushed sev or gathia and sugar with a little oil. Mix well. Stuff a small amount of this
mixture at a time, into each of the eggplants.

3 Heat the remaining oil in a medium pan. Add cumin seeds. When they start to pop, add the
eggplants. Cover and cook for 2-3 minutes.

4 Add the chopped tomatoes and mix gently. Cook on a low heat for 10 minutes. Check frequently
and add a small amount of water if the mixture is too dry. To test if cooked, insert a knife into the
eggplant and it should slide in and out easily.

5 Taste and garnish with chopped coriander before serving. Serve with roti.

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