This delicious eggplant recipe is a treat for spice lovers! Enjoy it with steamed rice and ghee, or with hot rotis. Top it on your flat bread or roll it in your taco. Simply yummy!
Course Main Course, Side Dish
Cuisine Indian
Keyword aubergine, baingan, dry red chili pepper, Eggplant, fenugreek seeds, Mustard Seeds, Onion, stuffed aubergine, stuffed baingan, stuffed eggplant, Tamarind, Urad Dal
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian
Set IP on 'Sauté mode, wait for the 'hot' sign to show up (if you're using a pan, it's the same process) and roast chili peppers, mustard and fenugreek seeds, urad dal in just a few drops of oil, till the urad dal turns slightly brown.
Transfer the roasted contents to a blender, add onion, salt, tamarind and blend to a coarse paste.
Wash, dry and cut the stalks off the eggplants. Make an incision on either end of each eggplant (as you see in the picture) and start stuffing the blended spice paste.
Dry out the IP pan (or the regular pan), add rest of the oil and set it back on 'Sauté' mode. Once its hot, start adding the stuffed eggplants, one at a time. Sauté for about 7 to 8 minutes, add the remaining stuffing. You will have about half a cup left over after you finish stuffing the eggplants.
Mix well, set the IP lid on and set it on 'steam' mode for 8 minutes (in a regular pan keep taking the lid off and gently stir the contents). Once the cook cycle is done, take the IP lid off, mix well and transfer to a serving dish.
Notes
Goes great with steamed rice and organic ghee.*Use organic ingredients wherever possible