Stuffed Indian Eggplant with Sesame-Sunflower Masala

Name: Stuffed Indian Eggplant with Sesame-Sunflower Masala
Total time: 35 min
Yield: 3
Cuisine: Indian
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

Recipe GLPRbb1de902ec2d88

Indian

Main Course

35 min

707 cal

Servings: 3

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4

This recipe lives on the budget-friendly end—eggplant and seeds cost under $10 for three servings—but the 35-minute time omits the eggplant's critical 20-25 minute roast or pan-char, making the honest total 55-60 minutes, which kills weeknight appeal. Ingredient availability is straightforward at any Charlotte chain (Harris Teeter, Kroger, Walmart, ALDI all stock sesame and sunflower seeds in the baking aisle), and the spice list is minimal and common. This is a single-pan weeknight dish that reheats decently, but buyers should budget real time and plan ahead.