Hello Hello to Everyone! I am sorry that I had to take some time off from blogging world for personal reasons and back with a whole new appetite. What could be better than to start with one of family favorites – Eggplant! Did I mention that this is my 150th post!!! Eggplant has many names such as Brinjal, Auberjine, Melonjene and may be even more that I am not aware of. But it is one those vegetable either it is loved or otherwise. Personally I love this vegetable in any form and shape. Speaking of forms and shapes, they do come in so many varieties such small purple – Indian, green – Thai, long purple – Chinese or Japanese, white – name unknown and long green – I have seen this variety in India and luckily in the bay area too. The long thin green ones are almost seedless and if there are seeds, they are super tender and cooks so fast. Try this easy recipe with any kid of eggplant that you may have on hand except those large ones and see for yourself how delicious eggplant can be.
6 – 8 eggplant
1 small onion
2 cloves of garlic
A small piece of ginger
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chili powder or per taste
3/4 tsp dhania powder
Salt per taste
A few sprigs of cilantro (optional)
Grind together onion, ginger, garlic and cilantro with little water if needed. In a pan, add 1/2 tsp oil and pour this ground mixture. Sauté on a low flame until the raw smell goes away. The add 1/2 of the spices except cumin and mustard seeds and mix well until the mixture becomes dry. Keep it aside. Trim the eggplant at the end a little bit (see image). Slit the eggplant in the center cross-wise for stuffing the mixture. Take a small spoonful of the mixture and stuff in the center all the way. Don’t worry the slit ends will hold the mixture very well if you press it with hand. Heat the remaining oil in a pan, add the mustard and cumin seeds, let the mustard seeds splutter and then gently place the stuffed eggplant one by one. Let it cook on a medium low flame for a couple of minutes before turning it’s side gently. Now sprinkle some water, cover it with a lid and let it cook. It takes no time for this variety of eggplant. In the end, add the remaining spices, mix it gently for a few more minutes. Serve hot with roti or paratha. My almost 3 year old loved it and wanted more, which to me is a HUGE success.
TIP: You can make the stuffing ahead of time and store it in the refrigerator.