Spiced Stuffed Aubergines
Spiced Stuffed Aubergines
Dig into this quick and easy Indian vegetarian aubergine recipe by Reza Mahammad from Reza Spice Prince of India.
  • Difficulty Level Moderate
  • Technique Frying
  • Preparation Time 10 minutes
  • Cooking Time 45 minutes
  • Yield 4 servings
  • 1 large Dutch Aubergine
  • Salt to taste
  • 1 teaspoon of Chilli powder
  • Oil for frying
  • For the Stuffing:
  • 100 grams of grated boiled Potatoes
  • 100 grams of grated Paneer
  • 2 teaspoons of roasted Sesame seeds
  • 1 teaspoon of chopped green Chillies
  • Salt to taste
  • 1 teaspoon of Chilli powder
  • Flour for dusting
  • For the Sauce:
  • 40 millilitres sunflower or vegetable oil
  • 1 teaspoon of Mustard seeds
  • 1 sprig of curry leaves
  • 1 teaspoon of chopped green Chillies
  • 1 teaspoon of Chilli powder
  • A pinch of Asafoetida
  • 200 grams of chopped tinned Tomatoes
  • 2 tablespoons of chopped Coriander leaves
  • Salt to taste
  • 2 teaspoons of sugar
  • Garnish
  • Yoghurt with Garlic and chopped Mint
  • Julienne of fresh Ginger
  1. Firstly make the stuffing. Mix together all the ingredients for the stuffing except the flour in a mixing bowl
  2. Now to make the sauce, heat the oil in a heavy bottomed saucepan until hot and add the mustard seeds
  3. Just as they begin to pop and crackle add the curry leaves, green chillies, chilli powder, asafoetida, tomatoes, sugar and salt
  4. Bring to the boil, simmer and reduce the sauce to a thick consistency. Remove from heat and add the chopped coriander
  5. Cut the aubergines into 2cm rounds and with a sharp knife remove the pulp in the centre, forming a hollow ring
  6. Toss the aubergine rings with some salt and chilli powder and keep aside in a colander for approximately 20 minutes
  7. Stuff the aubergine rings tightly with the stuffing mixture
  8. Now dust these aubergine roundels with the flour on both sides. Shallow-fry the roundels on both sides in hot oil until they form a golden crust
  9. Serve by spooning some of the tomato sauce on the plate first, top with a few slices of aubergine and then top with a dollop of yoghurt with garlic and mint and juliennes of ginger

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