Stuffed Eggplant Curry

INGREDIENTS

• 4 Eggplant
• 1 Onion
• 2 Tomato
• 8 tbsp Peanut
• 4 tbsp Sesame Seed
• 4 tbsp Desiccated Coconut
• 3 cloves Garlic
• 2 tsp Ginger
• 1 Green Chili
• 2 tsp Ground Coriander
• 1 tsp Ground Cumin
• 0.25 tsp Ground Turmeric
• 1 tsp Garam Masala
• 0.5 tsp Red Chili Powder
• 6 tbsp Cooking Oil
• 1 tsp Salt
• 1 cup Water

STEPS

1. 1

   Rinse 4 eggplants, trim the stems, and make two intersecting cuts from the base toward the stem without cutting all the way through, so each eggplant opens into four attached sections.

2. 2

   Toast 8 tbsp of peanut, 4 tbsp of sesame seed, and 4 tbsp of desiccated coconut in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until lightly golden and fragrant. Cool for 2 minutes.

   ⏱ 4 min

3. 3

   Grind the toasted peanut, sesame seed, and coconut mixture with 3 cloves of garlic, 2 tsp of ginger, 1 green chili, 2 tsp of ground coriander, 1 tsp of ground cumin, 0.25 tsp of ground turmeric, 1 tsp of garam masala, 0.5 tsp of red chili powder, and 1 tsp of salt. Add a small splash of water if needed to make a thick paste.

4. 4

   Stuff the paste into the cuts of each eggplant, dividing it evenly. Reserve any paste that remains.

5. 5

   Heat 4.02 tbsp of cooking oil in a wide, heavy pan over medium heat. Add the stuffed eggplants and cook for 6 to 8 minutes, turning gently, until the skins are lightly browned.

   ⏱ 6 min

6. 6

   Add 1 onion (finely chopped) and cook for 5 minutes, stirring carefully around the eggplants, until softened and lightly golden.

   ⏱ 5 min

7. 7

   Add 2 tomatoes (finely chopped), any reserved stuffing paste, and 1 cup of water. Season with the remaining 1 tsp of salt if needed. Cover and simmer over low heat for 25 to 30 minutes, turning the eggplants gently every 8 to 10 minutes, until they are completely tender and the sauce is thick.

   ⏱ 25 min

8. 8

   Uncover, add 1.98 tbsp of cooking oil, and simmer for 3 to 5 minutes until the oil glistens on the surface and the curry reaches a spoon-coating consistency. Rest for 5 minutes before serving.

   ⏱ 5 min