Spicy Rice Stuffed Eggplants

Eggplant is a favorite vegetable of mine. I could eat it in any form and shape. Eggplant is like a sponge and can absorb any flavor. It can be fried, steamed, added in curries and baked. I especially love it with tomatoes. Eggplant and tomatoes are a classic combination, but eggplant also goes well with potatoes and lamb.

In India, there are countless recipes with eggplants. You can also find different varieties of eggplants from the long Japanese kind to small globes. Stuffed eggplants can be found across the subcontinent made with different masalas (spice powders or pastes) and spice levels. Some are stuffed and fried while others are stuffed and added to gravies.

A popular eggplant recipe in the South is Vangi Baath or rice with eggplant. Today’s recipe is based on this rice but with a twist. Here I have stuffed the rice into the eggplant and baked. This looks attractive and if made with small eggplants can easily be served as a starter. Kids who hate eggplant might well grab one of these beauties.

Bake eggplants for 10 to 15 minutes.

Fry the vegetables, ginger and garlic paste, turmeric and tamarind paste.

Mix in the rice and salt.

Mix in the masala powder and two tablespoons of water.

Stuff rice into the eggplants, top wit cheese and bread crumbs and bake until cheese melts.

Ingredients:

Small eggplants 6

Bell pepper, any color or mixed, 2 tbsps

Chopped onion 2 tbsps

Turmeric powder 1/8 th tsp

Ginger and garlic paste ½ tsp each

Cooked rice 1 cup

Tamarind pulp 1 tsp or to taste

Oil 2 tbsps

Salt to taste

Any kind of cheese 1 tbsp

Bread crumbs 1 tbsp

For masala powder:

·         Channa dal 2 tbsps

·         Urad dal 2 tbsps

·         Dry red chili 2 or to taste

·         Coriander seeds 1 tbsp

·         Peanuts 1 tbsp

·         Cinnamon stick 1.5”

·         Cloves 2

·         Grated Coconut 2 tbsps

Make the masala powder. Heat a pan on medium heat and roast each item in the masala powder list individually until they change color and you get a nice aroma. Cool and powder them together. You need a slightly coarse powder.

Start preheating oven at 400° F. Wash and dry the eggplants. Cut off the stem and ¼ th of the eggplant on the stem end. Using a spoon or a thin knife scoop out the pulp of the eggplant leaving a 1/4 “ of the rim. Also cut a thin slice on the bottom so that the eggplant can stand upright. Chop the pulp into 1/2” pieces and keep them aside. Salt and pepper the inside of the vegetable. Arrange them on a greased baking sheet and bake in the oven for 10 to 15 minutes until the eggplants are tender.

Meanwhile, heat 2 tablespoons of oil in a pan. Add the onions and fry until translucent. Now add the bell pepper and the pulp of the eggplant. Cook until the pulp is done. You can add a tablespoon or two of water to prevent sticking. Add the ginger and garlic paste. Cook until the raw smell of the pastes have gone. Add the turmeric powder, tamarind paste, and salt. Cook for 30 seconds. Add in the rice and mix. Now sprinkle 2 teaspoons of the masala powder on the rice and combine everything thoroughly with the help of two tablespoons of water. The rice shouldn’t be too dry. Taste for salt. You can add more masala powder if you feel like you need more.

Remove the eggplants from the oven when they are done and cool for 10 minutes or until you are able to handle them. Stuff each eggplant with rice. Do not overstuff them. If you like, mix a tablespoon of any grated cheese with a tablespoon of breadcrumbs. Place about ½ a teaspoon of this mixture on the eggplant over the rice. Return the baking tray to the oven and bake until the cheese melts and the bread crumb is golden in color. Serve.

You can store the leftover masala powder to use another time. The leftover rice can be served as is along with a papad or potato chips.

For a video version of this recipe go to:
https://www.youtube.com/watch?v=VzogiluR198