Coconut Stuffed Eggplant

4 from 2 votes

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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.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Served AsLunch
CuisineIndian
Servings 3
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Ingredients
  

  • Small Green Purple Eggplants 15 to 16
  • Mustard Oil most preferable 2 tbsp + 1 tsp
  • Urad Daal 1 tbsp
  • Channa Daal 1 tbsp
  • Sesame Seeds 1 tbsp
  • Fennel Seeds 1 tbsp
  • Poppy Seeds 1 tbsp
  • Cumin Seeds 1 tbsp
  • Coriander Seeds 1/2 tsp
  • Onion Seeds/ Kalonji 1/2 tsp
  • Grated Coconut 1 cup
  • Chopped Coriander Leaves 1/2 cup
  • Finely chopped green chili 1 tsp
  • Turmeric powder 1 tsp
  • Salt
  • Sugar 2 tsp
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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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