Serves 3
35 min
Stuffed Indian Eggplant with Sesame-Sunflower Masala
Recipe GLPRbb1de902ec2d88
Tender Indian eggplants are split and generously filled with a fragrant, crumbly masala made from toasted sesame seeds, roasted sunflower seeds, garlic, and warm spices. The eggplants are pan-cooked until soft and golden, allowing the masala to infuse throughout. This gluten-free, vegan side dish brings authentic Indian flavors to any meal.
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Ingredients
¼ cup Sesame seeds, toasted
½ cup Roasted sunflower seeds, preferably unsalted
2 cloves Garlic cloves, minced
2 tablespoons Brown sugar
1 teaspoon Salt
½ teaspoon Ground turmeric
½ teaspoon Cayenne pepper
¼ cup Fresh cilantro leaves, chopped
2 teaspoons Water
10 Indian eggplants
3 tablespoons Vegetable or canola oil
Directions
Combine the toasted sesame seeds, roasted sunflower seeds, minced garlic, brown sugar, salt, ground turmeric, and cayenne pepper in a food processor or blender. Pulse until the mixture is coarsely chopped and crumbly.
Add the chopped fresh cilantro and water to the seed mixture. Pulse several times until the ingredients form a spreadable, semi-dry paste. Set the masala aside.
Trim the stem of each eggplant down to about ½ inch, then carefully peel away the leaves at the top. Using a sharp knife, make one lengthwise cut from the bottom of each eggplant up to just below the stem. Rotate each eggplant 90 degrees and make a second lengthwise cut, creating four flaps that can be gently opened.
Spoon a generous portion of the sesame-sunflower masala into the opening of each eggplant. Gently press the four flaps together to seal in the filling and work some of the masala between the cuts.
Heat the vegetable or canola oil in a large, shallow skillet over medium heat.
Arrange the stuffed eggplants in the skillet and cook for 2 to 4 minutes, turning once or twice to brown them lightly on all sides.
Reduce the heat to low and add a small amount of water to the skillet. Cover with a lid and simmer for 15 minutes, turning the eggplants once halfway through, until they are very tender.
Remove the skillet from heat and serve the stuffed eggplants warm.
