December 11, 2012

Spicy Stuffed Eggplants

This is one of my two favorite recipes to make with these little eggplants (brinjals). The other recipe is the 'ennai kozhambu'. We usually get the best ones either from Chicago or Milwaukee and hence it is a special treat. Made this dish below for the Thanksgiving Lunch we had at home with friends.



Ingredients: 2 pounds small eggplants - slit crosswise from the bottom to the stalk; Spice powders - can be any number of different variety or a mixture. Here I used: Chilli powder, sambhar powder, coriander powder, black pepper + cumin powder; Salt - adjust to taste; 1 tbsp oil
  • Put the eggplants in a microwave safe bowl and cook for 5 minutes till they are soft. Do not add water.
  • In another small bowl, add all the powders, add a tsp of oil and salt. Mix well, taste and adjust salt.
  • Remove the eggplants from the microwave, stuff the inside with the mixture. Microwave for about 5 more minutes.
  • Add rest of the oil in a pan, and toss the eggplants in it. Cook till the skin is blistered / roasted on all sides.

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