Coconut Stuffed Eggplant

Coconut Stuffed Eggplant - Plattershare - Recipes, food stories and food lovers
Eggplants generally don’t have much nutrients but are high in fibre because of which we must include them in out diet. Since, I am not an ardent fan of eggplants,so it would be the last vegetable which I would pick from the vegetable vendor or store. However, since years, I have been finding ways to cook them so I can eat it happily. This is one such dish which will definitely make you happy.
4 from 2 votes
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Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Served As: Lunch
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 3

Ingredients
 

  • small Small Green Purple Eggplants 15 To 16 green purple eggplants
  • Mustard Oil most preferable 2 tbsp + 1 tsp
  • 1 tbsp Urad or daal daal
  • 1 tbsp Daal channa
  • 1 tbsp Sesame Seeds
  • 1 tbsp Fennel Seeds
  • 1 tbsp Poppy Seeds
  • 1 tbsp Cumin Seeds
  • 1/2 tsp Coriander Seeds
  • 1/2 tsp Onion Seeds or kalonji kalonji
  • 1 cup Grated Coconut
  • 1/2 leaves Coriander chopped
  • 1 tsp Green Chillies finely chopped
  • 1 tsp Turmeric Powder
  • 1-2 tsp Salt or as per taste
  • 2 tsp Sugar
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Instructions
 

  • Heat 1 tsp oil in a pan.
  • Add urad daal, channa daal and roast for a minute.
  • Add sesame seeds, poppy seeds, fennel seeds, cumin seeds, kalonji and roast for another minute.
  • Add this to grinder. Add grates coconut and grind to a paste.
  • Take it out in a plate. Add chopped coriander leaves, green chillies, turmeric powder, salt, sugar and mix well.
  • Cut eggplants from the bottom till its cap, making a cross. Don’t remove the cap as it helps eggplants to stick together when cooked. Stuff the eggplants with the mixture made above.
  • Heat oil in a flat non stick pan.
  • Add the stuffed eggplants one by one.
  • Cook on all sides till done.

Please appreciate the author by voting!

4 from 2 votes
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Soma Pradhan
Soma Pradhan

S/W Proffessional who loves to cook and share recipes

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