Baby Eggplants, Stuffed and Pan Fried in minimal oil !
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In the quest of my Light and Healthy Eating Week on my Facebook page , I am trying to keep the week healthy and interesting.
Eating Light does not mean starving. It means making better choices. That’s my opinion about Eating Light.
I adore eggplants. And there is another happy and healthy recipe that I have ready with the eggplant for aubergine lovers besides this beauty. Originally, this dish is pan grilled with loads of oil on the pan, almost shallow fried. No doubt that is super tasty and finger licking delicious. But I say no to that oil, at least when I am cooking at home. So I came up with an idea. “Put that microwave to some serious work”.
If I tell you that this dish is done in about 1&1/2 tsp of oil, will you believe me? You have to see for yourself! I have used the stuffing as a combination of couple of my personal favorite spices along with some unsweetened shredded dry coconut. I am not sure about its regional authenticity but can guarantee the taste. Every region has their own blend of spices to be stuffed inside a vegetable and then cooked.
Let’s get to the recipe now.
Serves : 3
Ingredients :
Baby eggplants : 9-10
Stuffing paste :
Turmeric : 1/2 tsp
Red chili powder : 1/4 tsp
Coriander powder : 1 tbsp
Fennel powder : 1/2 tsp
Ground yellow mustard powder : 1/2 tsp
Garam masala : 1 tsp
Coconut, shredded, dried and unsweetened : 1 tbsp
Thick yogurt : 1 tbsp
Salt : 1/2 tsp or to taste. ( I don’t keep the salt in my food very high, so adjust accordingly.)
Water : enough to combine the stuffing ingredients into a very thick paste. It shouldn’t be watery at all.
Method :
- Wash and dry the baby eggplants completely. Remove their stems.
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Take a knife and make 4 slits on the baby eggplant, starting from broader side and working down till only 1 inch of the eggplant is left. Don’t cut them all the way through. The 4 pieces should be attached at the bottom. Prepare all the eggpbts similarly and set aside.
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Now make the stuffing paste. Take a bowl. Add all the ingredients of the stuffing in the bowl except water. Mix all the ingredients. Now starting water, a tsp at a time to make a stiff paste, almost like toothpaste consistency.
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Now pick a baby eggplant. You can either use a pastry brush or use your hands. I am an all hands person, unless I have to use any other equipment. Take about 3/4 tsp of the stuffing paste and fill in all the 4 slits of the eggplant. Finish all the eggplants likewise.
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Now comes the magic part. Place all the eggplants in a microwave safe are or bowl. Add 2 tsp of water. Cover with a microwave safe cover. Microwave it on high for 4-5 minutes. After 5 minutes, take them out. Give them a flip. Microwave again for 4-5 minutes. In this process, the paste is cooked and the eggplant flesh is cooked. Now we want some shimmer :).
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Take a broad pan. Heat the oil in the pan. Now take a pastry brush or a spatula and spread it evenly all over the pan.
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Place the microwaved egg plants on the pan. Cover and cook on lower flame for 3 odd minutes. Uncover. Flip them to the other side for even cooking and cook for 2 more minutes. All done!
You may enjoy them with naan, roti, rice and dal. I would eat them in a burger bun, just like that :).
Let me know if you try this recipe. Would love your reviews :).
Sonal
lovely recipe
This would be delicious over rice…mmmm…
Sonal you know how much I love aubergine….sis come round to mine and make me some! Thank you xx
Any day D 🙂
Mwah xx
These are so, so inviting! And all the ingredients for the stuffing are so readily available. Absolutely gorgeous pics!
Thanks Aruna 🙂
It looks very appetizing and the stuffing very tasty, Sonal. I have baby eggplants in my garden, I am definitely going to try these 🙂
Let me know Linda 🙂
How interesting these are. I’ve never seen eggplant stuffed before. I think I would eat them stuffed into a hot dog bun, too ! Great idea to microwave because it cooks them fully (nobody likes medium rare eggplant!) without sauteeing in oil. Great recipe!
:).
Sonal, these look fabulous! I cannot believe that you only used 1 1/2 tsp of oil to cook them in! You have put me to shame!! I’m loving the filling, and you’ve been reading my blog long enough that I love simplicity, but complexity. And this truly fits that bill.. It’s simple…but filled with so many flavors that it has to just “pop” with every bite! Love this. Wonderful post! 🙂
Thanks Prudy :).
Oh Sonal, this is a favourite of mine and I love that you show a more virtuous way of eating it, your pics are gorgeous too x
Thanks Deena :).
oh and the recipe sounds great too, sadly dont have a microwave would have to bake them
Baking should be good or steaming them.
steaming eggplants works really well true. I will try that!
oh what a beautiful beautiful photograph – I LOVE the presenation on this, stunning
Thanks 🙂
What a great idea to microwave them first – your healthy eating week has been inspirational, Sonal. So many ways to eat lighter but not at the expense of taste. Fantastic x
Thanks Selma!
And I also wanted to say that the photography and the styling is fantastic Sonal – that slice of wood is BEAUTIFUL!! Talk about composition!
Thanks Selma :). I found that wood plank at an art n craft store on sale. It came at the right time since I was looking for a change in my props.
I am humbled Selma.
nice idea. Although, I’m not sure about microwave cooking, I’m skeptical about it after reading some controversial reports. But it is the best method when time is a constraint! Great pictures, I like the rustic wood piece. 🙂
Apsara! There are mixed studies about everything these days :). If you make it a habit then it can be a problem. Once in a while is okay with me ;).
That is such a great idea to cook eggplant in less oil. Especially these kinds use up so much oil if cooked only on a pan. The stuffing looks yummy, Sonal.
Love you guys :).
LOVELY!!!!! send me some please??!!
Sending right away.
These look so delicious Sonal!
Naina :)))).