Stuffed Brinjal (eggplant)

Stuffed Brinjal (eggplant)

This is a hot and spicy recipe of Pratibha Kottapalli recorded on June 16, 2008. This quick and low calorie eggplant recipe turns out deliciously tender and spicy.

Ingredients:

4 small (or 2 big) green chilies
1 white onion
1 tbs ginger
2 tbs cilantro
2 cloves garlic (optional)
6 small eggplants
1 tsp salt
1 tsp chili powder
2 tbs vegetable oil
1 tsp cumin seeds

Directions:

Heat cooking pan while preparing ingredients. (2-3 minutes on simmer)
Combine green chilies, onion, ginger, cilantro, and garlic (optional) in a food processer and finely chop. Transfer to a bowl and add salt and chili powder.
Cut eggplants into quarters leaving stems on.
Stuff eggplants with chili-onion mixture.
Add oil to hot pan. Fry cumin seeds just until they begin to brown.
Place stuffed eggplants into pan. Spread any remaining stuffing on top.
Cover and cook over medium heat, turning eggplants occasionally until well-cooked, about 10-20 minutes.