I’m learning how to cook Indian food, as you probably know by now! My Mother-in-law is such a joy to cook with, and she shares quite the treasures! I had never eaten those Sesame-Stuffed Eggplant before we made them together. She said they are usually served when company comes, or at dinner parties. But they are so cute, I might make them more often than that. Note that the stuffing could also be used with small bell peppers, or any substantial chile. Anaheim peppers come to mind. They look and taste beautiful, and besides the handling of the nuts, they’re not long or hard to make at all. This recipe gave us 9 mini eggplants, so you can double or reduce the recipe accordingly.
- 1/3 cup sesame seeds, toasted
- 1/4 cup almond slivers, toasted
- 1/4 cup raw cashews, toasted
- 8-9 small Indian eggplants
- 3 tablespoons butter (I used Miyokos Creamery), melted
- 1 teaspoon salt
- 1 heaping teaspoon chili powder
- 1 heaping teaspoon garam masala
- 1 heaping teaspoon garlic-ginger paste
- 1/4 teaspoon turmeric powder
- 1 tablespoon minced onion
- 1 tablespoon minced cilantro
- 1 tablespoon minced curry leaves
- 1/4 cup grapeseed oil
Put the toasted nuts in the bowl of a food processor and pulse until reduced to a powdery meal. Remove to a medium bowl.
Add the salt, chili powder, garam masala, garlic-ginger paste, turmeric, onion, cilantro, and curry leaves. Mix well with your hands.
Add the butter by teaspoonfuls and mix well between each addition, until you obtain a sticky mixture.
Cut the eggplant as below, in four segments, making sure to keep the stem intact:
Stuff the eggplant as below:
Add the oil to a medium skillet and heat over medium-high heat. Add the stuffed eggplant and sear on all sides. Reduce the heat to low, cover, and cook for about 15-20 minutes, turning them as they cook, for even results. Sprinkle with fresh cilantro and serve warm. Bon appétit!