Stuffed Eggplant

Eggplants (or slightly bigger) – 4 tennis-ball sized
White sesame seeds – 100 grams
Chilies – 4
Garlic – 4 pieces
Poppy seed – 1 tablespoon
White onion – 2 medium sized
Turmeric – 1/4 teaspoon
Chilipowder – 1 teaspoon
Coriander powder – 1 teaspoon
Cloves – 4
Cardamom pods – 4
Bay leaves – 2
Cinnamon powder – 1/4 teaspoon
Cilantro leaves – For garnishing
Step One: Chop finely onions and fry them in a skillet with 1 table spoon of vegetable oil until golden brown. Add the chili, turmeric, coriander, cinnamon powders. Mix and fry them slightly till they begin to give off the pungent burnt flavor. (Don’t overdo it; the spices should not be charred.) Stop the heat and add crushed garlic, cloves, crushed cardamom, bay leaves. Mix it while the skillet cools down. Add salt to taste. Step Two: Fry slightly sesame and poppy seeds in a skillet(no oil). Transfer them to blender and grind them to coarse powder. The oil in the sesame seeds will make the blend a bit pasty. At this moment, add the mix from the step one and grate the mixture until it is well blended. Take the half of it and set aside. To the other half add 2 cups of water (~ 300 ml). Mix it in the blender and transfer it to a steamer pot. Step Three: Wash the eggplant and slit them from the bottom side up in four cuts. Scoop out the inside to accomodate the sesame blend from the step two. Secure the loose bottom with a couple of tooth picks or wooden skewers. Put them in the steamer accessory and put it over the sesame sauce in the steamer pot. Make sure that the eggplant never comes into contact with the sauce. Steam them for 10 to 15 minutes or until they are tender. Take the eggplants out carefully. Transfer the sauce from the steamer pot to a sauce pan and concentrate to about 100 ml. Garnish the sauce with chopped cilantro (coriander)leaves. Serve the eggplant and pour the sauce over it. This is a supreme dish and culinary experience it provides cannot simply be described. Be mesmerized by it!

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