November 10, 2009

Stuffed Eggplant-2

Stuffed Eggplant with Coriander Leaves

Usually I cook eggplant in different ways, like stuffed, complete fry, half boil and fry etc., one variety of eggplant fry is with Ginger-Greenchilli along with very little Coriander leaves. But recently I heard that some people even uses this mixture of Coriander leaves-ginger-and green chilli to stuff the eggplants.... and immediately I tried and it turned out very good.


Baby Eggplant - 5 or 6
Coriander Leaves - 1 full medium size bunch
Ginger - 2 inch piece
Green chilli - 10
Garlic Pod - 1 small (optional)
Oil - 1 or 2 tbsp


Wash, clean and wipe eggplants, slit them into quarters for stuffing.
Wash and chop Coriander leaves, and Ginger.
Take a blender, add coriander leaves, ginger, garlic and green chilli, make into a fine paste.

Now add little turmeric, salt to the masala and mix well.

Stuff this mixture into eggplants.

Take a pan, add oil, when it is hot enough, place the eggplants, and cook on high flame for 2min., turn them slightly again cook on high flame for 2 min.

Now reduce flame to medium, sprinkle very little salt over the eggplants, cover it with lid and cook till they are 90% done.

Now add remaining/ left over masala to the pan, slowly mix well, and roast the eggplants nicely for another 5 min on low flame.

Serve with hot rice and ghee.


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