Stuffed Indian Eggplant
Yes folks, more eggplant. I'm guessing you guys haven't gone out and gotten any Indian Eggplant and roasted it yet, despite my urging you to do so in this previous post… Yeah, don't think I don't know you well.
Luckily, my inability to persuade you is actually a good thing, because I've come back with a far more exciting (and delicious) way to prepare these adorable little aubergines.
I had to wing the recipe because everything I was looking for online had a bunch of spices I'll never use, so I figure we'll just put things together that will taste good… that's what Ina would do, right?
Voila! Stuffed Eggplant!
Ingredients:
1/2 cup quinoa, rinsed well
1 cup water
12 Indian Eggplant (they're the adorable mini eggplant - or I suppose you can use any sized eggplant)
3 cloves of garlic
salt
olive oil
1 scallion sliced thinly (even the white part!)
1/2 medium onion, diced finely
1/2 tomato, diced
1/2 teaspoon cumin
1/2 teaspoon paprika
1 teaspoon crushed red pepper
2 tablespoons cream cheese
2 tablespoons roasted red pepper bruschetta (or crushed tomatoes) - optional
Directions:
1. In a small saucepan, bring quinoa and water to a boil, reduce to a simmer and allow to cook for 15 minutes. Fluff with a fork and set it aside.
2. Rinse eggplant and cut in half, without cutting completely through the tops. Using a spoon, gently scoop out some of the insides of each eggplant, and save the guts!
3. Smash the garlic and sprinkle 2 teaspoons of salt over top of it. Using the flat side of your knife, mash the salt into the garlic until a paste forms.
4. In a large pan over medium heat, add about 1 tablespoon olive oil, garlic paste, guts from the eggplant, onion and tomato. Cook until softened, approximately 8-10 minutes.
5. Add cooked quinoa, cumin, paprika, crushed red pepper and cream cheese. Stir to combine, then remove from heat.
6. Stuff each eggplant with filling (about 1 to 1 1/2 tablespoons of filling per eggplant).
7. In the same large pan (don't worry about any residue left in it - the crispies are the best part!) heat 2 tablespoons of olive oil and carefully add the eggplant. Cook for about 3 - 4 minutes on each side, then add 1/4 cup of water to the pan (and any crushed tomatoes if you're using any) and cover with a lid.
8. Test the eggplant by poking them with a knife, if they are soft, they're done!
Now off you go! Find Indian Eggplant, stuff it, sear it, steam it, and enjoy it!
Luckily, my inability to persuade you is actually a good thing, because I've come back with a far more exciting (and delicious) way to prepare these adorable little aubergines.
I had to wing the recipe because everything I was looking for online had a bunch of spices I'll never use, so I figure we'll just put things together that will taste good… that's what Ina would do, right?
Voila! Stuffed Eggplant!
Ingredients:
1/2 cup quinoa, rinsed well
1 cup water
12 Indian Eggplant (they're the adorable mini eggplant - or I suppose you can use any sized eggplant)
3 cloves of garlic
salt
olive oil
1 scallion sliced thinly (even the white part!)
1/2 medium onion, diced finely
1/2 tomato, diced
1/2 teaspoon cumin
1/2 teaspoon paprika
1 teaspoon crushed red pepper
2 tablespoons cream cheese
2 tablespoons roasted red pepper bruschetta (or crushed tomatoes) - optional
Directions:
1. In a small saucepan, bring quinoa and water to a boil, reduce to a simmer and allow to cook for 15 minutes. Fluff with a fork and set it aside.
2. Rinse eggplant and cut in half, without cutting completely through the tops. Using a spoon, gently scoop out some of the insides of each eggplant, and save the guts!
3. Smash the garlic and sprinkle 2 teaspoons of salt over top of it. Using the flat side of your knife, mash the salt into the garlic until a paste forms.
4. In a large pan over medium heat, add about 1 tablespoon olive oil, garlic paste, guts from the eggplant, onion and tomato. Cook until softened, approximately 8-10 minutes.
5. Add cooked quinoa, cumin, paprika, crushed red pepper and cream cheese. Stir to combine, then remove from heat.
6. Stuff each eggplant with filling (about 1 to 1 1/2 tablespoons of filling per eggplant).
7. In the same large pan (don't worry about any residue left in it - the crispies are the best part!) heat 2 tablespoons of olive oil and carefully add the eggplant. Cook for about 3 - 4 minutes on each side, then add 1/4 cup of water to the pan (and any crushed tomatoes if you're using any) and cover with a lid.
8. Test the eggplant by poking them with a knife, if they are soft, they're done!
Garlic Pasting it up! Also great for quick garlic butter noodles!
The filling looks disgusting. This photo is just to assure you that disgusting is what you should be going for.
Properly excavated Indian Eggplant.
Sitting pretty in a crusty pan. Yummy.
I added the roasted red pepper topping just to keep things interesting and a little saucy.
… and the rest of my dinner - roasted vegetables (more eggplant!) and some pasta.
Now off you go! Find Indian Eggplant, stuff it, sear it, steam it, and enjoy it!
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