Quick N Easy Stuffed Eggplant

This may sound cheesy but I miss home. I miss my parents. I know they are just a bus ride away but absence makes the heart grow fonder. 

You don't really know what you have until you move away and become a grown up and have to do everything on your own. I miss helping my mom in the kitchen. I was her little helper...regardless of how old I got, that will always be the case. 

After work, I stopped by the local vegetable market and bought some Chinese eggplant and fresh coriander. Coriander, garlic, ginger and onions are a must in South Indian cooking. 

I knew exactly what I was going to do with the eggplant. It's one of my favorite ways to eat this type of eggplant and it's easy to make, as per my mom. I gave it a try last night and as you can see from the picture below, it came out well. I didn't burn it or over season it. 

The best part was that my husband really liked it. He ate more than half of the pieces in this plate. I am definitely going to save this recipe and make it as often as I can. 

If you like eggplant, give this dish a try...

Ingredients

- 4 long and slender Chinese eggplant

- 1/4 cup of fresh coriander, finely chopped

- 1/4 cup dry coconut powder

- 1 tsp dry garlic chutney*

- 1 Tbsp. Vegetable oil (for frying)

- Salt (for rubbing inside eggplant and seasoning) as per your taste

Procedure

Remove the stalk from the eggplants and then slit them longitudinally. (Caution: do not slit all the way through the eggplant so that it splits into two pieces.) Then rub salt lengthwise and apply oil on the outer surface with your fingers. Next, cut each eggplant into 3 inches long. 

Arrange the eggplant pieces on a microwaveable plate and microwave them with a cover for 4 minutes or until soft. 

Add tablespoon of oil to a medium saute pan on low-medium heat. Transfer the eggplant pieces to the heated pan and fry up to 5 minutes or until all the pieces have cooked through and browned. Remove the pieces from heat and place in a plate to cool. 

Scoop the coconut powder in a small cup, sprinkle some water and microwave for 15 seconds to re-hydrate it. 

Mix together the coconut powder, 1/2 teaspoon salt, dry garlic chutney, and fresh coriander. Adjust salt per taste. Stuff a little bit of this mixture in between the slit of each eggplant piece. The stuffed eggplant is ready to be served. 

I love eating the eggplant with warm plain white rice mixed with ghee (or clarified butter). The flavor from the spices and the eggplant's sweetness complements the rice well. I feel right at "home". 

***Quick Tips

- You can use freshly grated coconut instead of dry coconut powder. 

- We like using the dry garlic chutney because it has all the ingredients (coconut powder, salt, and chili powder) in one.  You can buy it in a packet at any Indian store; it is also available on Amazon in a bottle. 

What dish reminds you of home? Leave us a comment. We love hearing from our readers. 

Quinoa Medley on Eggplant Boats

We all need a break from the usual every once in a while. Today is one of those days. We spotted this beautiful Sicilian eggplant at our local grocer and couldn't go home without it. So purple and succulent! 

My mother picked it up and knew just what to do with it. Instead of chopping it up and making our usual curries, she decided to use it as a vessel or boat and stuff it with quinoa and vegetables. 

Don't you just love how her mind works? 

Check out this huge Sicilian Eggplant!

Ingredients

• 1 Sicilian eggplant, cut into quarters
• 1/2 cup Quinoa cooked 
• 1 large onion, chopped
• 2 large tomatoes, chopped
• 1 cup frozen cut spinach
• 3 to 4 oz firm tofu (optional), cut into 1cm cubes
• 1 tsp ginger/garlic paste
• 1/2 tsp crushed chilies
• 1 tsp dhanjeera powder (cumin and coriander powder)
• 1 cup shredded Mozzarella (we used Cabot pepper jack cheese for lil kick)
•  salt for taste
• 1 Tbsp veg oil for seasoning
• 1 tsp cumin seeds

Procedure
Preheat oven at 375 degrees Fahrenheit and start your prep work for the Sicilian Eggplant boats:

1) Cut the top flesh off each quarter of eggplant, leaving behind a 3/4" of it at the bottom. 

Sprinkle salt and rub into each eggplant quarter. Also brush it with oil, inside and outside. Cut the top flesh into small cubes and set aside.

2) Heat oil in a skillet and add cumin seeds. When it sizzles, add dhanjeera powder and a pinch of turmeric. Stir and add onions, ginger/garlic paste, and crushed chilies.

Stir fry until the onions are transparent. Add tomatoes and a pinch of salt. Allow them to cook under closed lid. After tomatoes are cooked, add eggplant and continue to cook under closed lid.

3) After the eggplant is soft, add frozen spinach and stir for a one to two minute and add salt and cooked quinoa. Mix well and continue to cook for two to three minutes until all are mixed well.

4) Spoon the cooked mixture into the eggplant quarters evenly. Then sprinkle the shredded cheese on top of all the stuffed quarters. Place the stuffed quarters in a small aluminum tray and add half a cup of water.

Cover the aluminum tray with foil, Then take a knife and pierce a couple of holes in the foil for the steam to escape. When it is ready, place the tray in the oven for 30 minutes. Add more water if needed.

5) Make sure the eggplant is soft and cooked, remove the foil and broil until the cheese turns golden brown. Remove from tray and serve hot.

This dish had everything a foodie like me would enjoy; eggplant, cheese and lots of flavor. The fact that it was healthy didn't even cross my mind. :)

I hope someday, I can hold a vegetable in my hand and know it's future...all the endless possibilities of dishes I can make with it.  OH, THE JOY!! 

Until then, I will learn all that I can from my foodie mentor and guru, my mother, and share with you all. 

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If you liked this eggplant dish, then you are sure to love our Eggplant Raita (yogurt dip), Gourmet Grilled Cheese with Eggplant Bharta and/or Stuffed Eggplant dishes.