This time, I cut them in half and then made criss cross cuts on each face for masalas to get in. Then stuffed a spice mix made of roasted kashmiri chillies, fennel seeds, peanuts and sesame seeds. It is an extremely easy vegan eggplant recipe. Baby eggplants are absolutely delicious cooked anyway.
It is perfect for rice or roti. I love this recipe because you don’t have to chop anything much other than eggplant. And it is very quick to make this. I dint know what to make today. Thought for a while and made this today as I dint have patience to stand in the kitchen more than 30 minutes today. I tried this and it turned out so roasted and beautiful. Anybody would love to make quick lunch or dinner, if they are given an option. So, these days I am trying to make a lot of quick recipes. This recipe is good only for the smell tender eggplants. You can surely use the big eggplant, but I am not sure how it will turn out. This recipe taste good for the small eggplants because of the cutting style and the roasting style.
I know these days everyone wants to make the stuffed ones. I love them too and I have the recipe here. Sometime I want everything simple, quick and comforting.
Brinjal is one of the low calorie vegetable when it comes with antioxidants, magnesium but it takes a lot of oil. So add as much of oil you want and do not add more, so make it with the same amount of oil and roast it. have few more eggplant recipes if you would like to have a look – Masala Stuffed Baby Eggplants/Ennai Kathirikkai,Roasted eggplant mozzarella pasta and Honey garlic EGgplant.
This roast is perfect for rice and tomato rasam/Buttermilk rasam/dal/sambar!
- • Small Eggplant/ Kathirikkai – 12
- • Curry leaves – 1 sprig
- • Turmeric powder – ½ tsp
- • Salt – 1 tbsp
- • Oil – 2 tbsp
- •
[To grind:] - • Red chilly – 6
- • Cumin seeds – 1 tsp
- • Fennel seeds – 2 tsp
- • Peanuts – 2 tbsp
- • Sesame seeds – 2 tbsp
- • Coriander Seeds – 1 tbsp
- Roast the under “to grind” in medium flame for 2 minutes and blend them smoothly.
- Remove the ends/stems of the eggplant and cut into half lengthwise. Put a slit in the middle of the eggplant and soak them in water until you cook. Slitting helps in masala’s to get in.
- Heat a wide pan with oil and, add the curry leaves.
- Now add the eggplants to it. Add the ground paste,turmeric powder,salt and add 3 tbsp of water. Mix it well and cover it for 7-8 minutes.
- After 7-8 minutes, open the pan, the water would have evaporated and now turn the eggplant to the other side and cook it uncovered in medium heat till both sides get evenly roasted.
- Switch it off and serve with some hot rice and dal.
