Tiny Indian eggplants are stuffed with a healthy, spicy sesame and sunflower seed masala.
- * 1/4 cup toasted sesame seed
- * 1/2 cup roasted sunflower seed (preferably unsalted)
- * 2 clove garlic, minced
- * 2 tablespoon brown sugar
- * 1 teaspoon salt (reduce if using salted sunflower seed)
- * 1/2 teaspoon ground turmeric
- * 1/2 teaspoon cayenne
- * 1/4 cup cilantro leaf, chopped
- * 2 teaspoon water
- * 10 indian eggplant
- * 3 tablespoon vegetable oil or canola oil
- * 1/4 cup water
- First, make the masala. Combine sesame seeds, sunflower seeds, garlic, brown sugar, salt, turmeric and cayenne in a food processor or blender and pulse until coarsely chopped (mixture should be crumbly). Add cilantro and water and pulse several times to combine into a spreadable, semi-dry paste.
- Cut the stem of each eggplant down to about ½ inch and peel off the leaves. With a sharp knife, make a lengthwise cut from the bottom of each eggplant to just below the stem. Turn 90 degrees and make a second cut, so the eggplants each have four flaps (see picture).
- Use a spoon to fill each eggplant middle with the masala mixture, then press eggplant flaps together firmly to work some of the masala in between each cut.
- Heat oil in a large, shallow skillet over medium heat. Add eggplants and cook 2-4 minutes, turning once or twice.
- Reduce heat to low, add the water, and cover. Cook 15 minutes, turning once. Remove from heat and serve.