Occasionally I just don't know what to do with my Vegetables at home.
I like vegetables but not in masses and I mostly enjoy them in combination with any meat and some carbs such as bread.
As a kid, I had a lot of Veggies and already back then I was never much a fan of them and neither my stomach, who gets very unsatisfied at the prospect of Vegetables.
It's so unfilling, It's simply not contenting!
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On the other hand, Vegetables are so healthy, so well doing for our body.
That placed me into a position where I had to think of a convenient solution to my dilemma.
So I started to play around by marinating, stuffing and mixing them in a way, so that I could actually enjoy Veggies as main course.
Doing that I created several interesting flavours (you know how much fun I have doing that >>> Avocado creux fourré ) Some Ideas of course still need some extra zing, an improvement, and once the recipe development is complete, I ll share my creation with you all.
Today I have a recipe as such, my version of spicy stuffed Aubergines.
Surfing through the web I came across many wonderful dishes, some of them are more tempting then others, and some are simply ingenious.
Some dishes at times give me the feeling they need extra or less flavours to make it all a convenient dish.
Of course everybody has their own imagination of a awesome memorable meal and nowadays we have a vast amount of ingredients in our disposal, which makes it all easier for our taste buds to choose what we like or not.
That was the case with my spicy stuffed Aubergine recipe.
I discovered several interesting stuffed Aubergine recipes such as Torviews Eggplant curry stuffed with coconut recipe and Cookie Shutters Bharli Vaangi .
The recipes inspired me to create it to my liking, smooth and not too spicy, crunchy filling, soft well cooked vegetable with a relishing sweet fitting sauce.
I further liked the concept of keeping the stem, transforming the dish into "finger food".
Believe me it is filling my tummy, and I am jollier then ever after a plate of it, bringing hope into my health diet and a smile on my future selfs face.
📖 Recipe
Spicy stuffed Aubergine
Ingredients
- 4 Eggplant preferably long
- 1 medium Onion - quartered sliced
- 1 teaspoon Brown Mustard Seeds
- 1 cup Water
For the stuffing
- ½ cup Coconut Raw Freshly Shredded
- 3 Tablespoon Cashews
- ½ teaspoon Turmeric Ground
- ¼ teaspoon Chilli powder
- pinch salt
- pinch white pepper
- pinch Cinnamon Ground
- pinch Clove Ground
- 1 teaspoon Garlic Paste
For the sauce
- 1 ½ Tablespoon jaggery
- 1 teaspoon Tamarind pulp
To Garnish
Instructions
- Start by keeping the Tamarind pulp in a bowl with little hot water.
- Rinse the Aubergine and slit 3 inches crossed into the Aubergine as shown. Keep aside.
- In a bowl combine all the stuffing ingredients mentioned above and mix them well.
- Stuff the Aubergines with the filling full. Keep aside
- Clean, rinse and cut the onions. Fry them with little oil on medium heat, glossy. Take them out of the pan and keep aside. In the same frying pan on low heat add the mustard seeds, cover and let them pop up. Then add the stuffed Aubergine to the pan and fry them all sides for short 4 minutes. Now add in the cup of water and cover. Keep on low heat for about 15 minutes and keep on turning every now and then the Aubergine so they get eavenly cooked. Add little water in case it all gets too dry.
- Just 2 minutes before serving add into the pan the jaggery and tamarind pulp liquid and mix well.
- Serve the cooked Aubergine with the fried onion slices and top with fresh chopped coriander.
This sounds incredible!!!! I love all the different flavors in this recipe - Tamarind, Coconut, and Turmeric are my favorite tastes! 🙂
I love stuffed eggplant. Adding coconut and cashews is a very intriguing twist! Well done.
Wow, Helene ,
The stuffed brinjals look amazing. We call them "bharli vangi" and my mother would make these often for us. Love all the flavors in it.
Helene, these are amazing! The tiny zebra eggplants are so pretty, but the finished dish is utterly mouthwatering! I never cook eggplants - which I love - because I only think of Italian recipes, and one can only do Eggplant Parmesan only so many times. This is a fabulous switch up, full of amazing flavors I love. Perfect. Gotta share this on Pinterest, it is so pretty! xo
I looooove eggplants and this dish looks fantastic. I just went to an Indian market earlier this morning and saw their eggplants are like ball shape instead of Japanese/Chinese are longer kind. I would love to use these eggplants to cook. So cute and looks wonderful!
Hi nami! the longer small aubergine are actualy more fitting for this recipe, so that the filling infuses its flavoures better into the vegetable. we mostly get the big round one or small round ones here on the west coast of india.
Your stuffed eggplants look delicious. I don't think we see that type of eggplant too often in Sydney. They are really pretty. I do love eggplants though and I think your recipe is fantastic.
I was not huge on aubergines for a long time, but now I really like this veggie. Especially if it's baked or smoked like in the Middle Eastern salads like baba ganoush, mutttabel, etc. Helen, your stuffed versions sounds really delicious. Hope you had a wonderful love day, xo!
They certainly are gorgeous! The curry with coconut sounds like my ticket. I actually eat a lot of vegetables as a side dish, but not really the main dish either. I'm allergic to most fruits, so veggies are the default food.
Wow, this looks truly tasty and I love that stuffing with the cashew nuts and coconut. Those little eggplants are so cute, not sure if I can find them here, I usually only see the large ones. Wonderful dish.
hi Suzi! Try to find the small aubergines prefarably the longer ones, the big ones are simply to big. The vegetable, filling ratio will make more sense.
Wow can't wait to try this recipe! They look gorgeous and recipe has me wondering about the taste. Aubergines are a favorite of mine.
This looks great! Actually I love vegetables and get really excited when I see that there are a lot on offer 🙂
Amazing recipe -- i love the coconut in the stuffing. Mmmm... I love anything and everything coconut 😀
First time in ur space....I just loved this recipe...loot has come out so well...loved the stuffing......following ur space.....do visit my blog sometime:-)
http://Onlyfishrecipes.blogspot.com/
welcome! =)
glad u enjoyed your time here. I ll check out your blog too. 😉
Hi Helene, This looks amazing! I actually love vegetables and often eat them for a meal. But when one is hungry and has eaten only vegetables for a couple of meals, only a hearty meat meal will satisfy. Thanks for sharing, going to give this a try.
exactly! hunger can be only satisfied with a hearty meal. I feel pretty much the same way. This stuffed aubergine satisfies hunger in a certain amount, of course nothig can come close to meats (energy intake). Vegetarians and those of us who need a change in our diet will love it!
What a wonderful way to cook aubergines! The stuffing sounds really unusual, but as a coconut and chashew nuts fun I think I would enjoy it a lot. The stuffing technique is the same I have seen in the standard cucumber kimchi (until now I have made only a simplified version) and it has always scared me as very difficult...
As a child I also disliked most vegetables and loved meat, especially chicken. I think I am still the same, but I eat much more vegetables now, but almost always with a fish or meat company.
Helene this looks so delicious!
This is my favorite one..I love it..Bookmarked
Aarthi
http://www.yummytummyaarthi.com/
I usually make fried eggplant strips or baba ganoush when I have eggplant. What a great idea to stuff them!
This does look like a flavorful dish! I have had stuffed eggplant before, but they were quite large. Nuts and coconut are a great blend as a filling for veggies. I will need to keep an eye out for the baby eggplant, for they are a perfect size for individual portions. Thanks for stopping by my blog and have a great day!
What an unusual and tasty sounding way to use your baby aubergine.