Delicious Indian Stuffed Eggplant Recipe

This Indian Stuffed Eggplant recipe is a flavorful vegetarian dish that combines the earthy flavors of eggplant with a rich and spicy filling. The eggplants are stuffed with a delicious mixture of onions, tomatoes, spices, and herbs, and then roasted until tender and juicy. The result is a mouthwatering dish that is perfect for a hearty lunch or dinner. You can serve the stuffed eggplants with rice or naan bread for a complete and satisfying meal. Follow this simple recipe to impress your family and friends with a taste of India.

Ingredients

• 4 large eggplants
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 1-inch ginger, grated
• 2 tomatoes, finely chopped
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh cilantro leaves, for garnish

Directions

1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise, leaving the stems intact.
3. Score the flesh of the eggplants with a knife, making crisscross patterns.
4. Rub the eggplants with 1 tablespoon of vegetable oil and place them on a baking sheet. Bake in the preheated oven for 20-25 minutes or until tender.
5. In the meantime, heat the remaining oil in a large skillet over medium heat.
6. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
7. Add the minced garlic and grated ginger to the skillet and cook for another minute.
8. Stir in the chopped tomatoes and cook until they soften.
9. Add the cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, and salt to the skillet. Mix well.
10. Cook the spice mixture for 2-3 minutes until the flavors meld together.
11. Remove the baked eggplants from the oven and let them cool slightly.
12. Using a spoon, carefully scoop out the flesh from the centers of the eggplants, leaving a shell. Chop the scooped-out flesh and add it to the skillet with the spice mixture.
13. Mix well and cook for another 5 minutes to allow the flavors to blend.
14. Stuff the spiced mixture into the eggplant shells, pressing gently to fill them completely.
15. Return the stuffed eggplants to the baking sheet and bake for an additional 15-20 minutes, or until the eggplants are tender and the stuffing is heated through.
16. Garnish with fresh cilantro leaves and serve hot with rice or naan bread.

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