Stuffed Baby Eggplants with peanut curry

 https://www.cookshideout.com/stuffed-baby-eggplants-curry-with-peanuts-recipe#recipe

Aruna advised me to buy these when we were shopping at Patil’s, and then shared this recipe.  Loved it - made double of the peanut mixture, but used 1/2 teaspoon of red chili powder per recipe.  I didn’t have curry leaves, so I used a little curry powder instead. I had some okra left over, so I added that as well.  The peanut mixture is really good - the recipe said it can be used on pasta.  Can consider serving as a first course.  Need to have the tomatoes and onions with it, not just to pick up the eggplants by the stem.

INGREDIENTS

• ½ cup Peanuts
• 1/2 -1 teaspoon Red Chili powder
• ¼ teaspoon Turmeric
• To taste Salt
• 8~10 Baby Eggplant
• 2 tablespoons Oil
• 1 Medium Onion, finely chopped
• 4~6 Curry leaves
• ¼ cup Water, plus more if needed
• 2 Medium Tomatoes, finely chopped
• 2 tablespoons Cilantro

Get Recipe Ingredients

INSTRUCTIONS

Make the Stuffing:

• In a small pan, dry roast peanuts until evenly golden brown. Let cool and transfer to a blender along with red chili powder, turmeric and salt. Blend into a coarse powder. 
  ½ cup Peanuts, 1 teaspoon Red Chili powder, ¼ teaspoon Turmeric, To taste Salt

Prep the Eggplant:

• Make a “X” cut on the bottom of the eggplant, about ¾th of the way up. Make sure that the eggplant still holds together and does not break apart. I like keeping the crown on but you can remove it.
  8~10 Baby Eggplant
• Stuff each eggplant with about 1 tablespoon peanut powder. Reserve any remaining peanut powder.

Make Stuffed Eggplant Fry:

• Heat oil in a medium size sauté pan on medium flame. Add onions, curry leaves and cook till they are lightly browned around the edges. Add the stuffed eggplants, water and gently mix. Cover and lower the heat. Cook until the eggplants are tender, about 10~12 minutes. Stir occasionally to make sure eggplants cook evenly on all sides.
  2 tablespoons Oil, 1 Medium Onion, finely chopped, ¼ cup Water, plus more if needed
• Stir in chopped tomatoes, remaining peanut powder and cook till the tomatoes turn mushy, about 4~5 minutes. Sprinkle with chopped cilantro and serve hot with rice or roti.
  2 Medium Tomatoes, finely chopped, 2 tablespoons Cilantro