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Recipe: Baingan Ka Tikka Baked Eggplant Stuffed With
Similar Categories: Baingan, Tikka, Baked, Eggplant, Stuffed, With
2 tablespoons ghee -- (30 ml)
6 small eggplants -- each about 3 or 4
-- ounces (75 to 100 g)
-- cut in half lengthwise
1 1/2 teaspoons salt -- (7 ml)
1/2 teaspoon finely chopped garlic -- (2 ml)
1 teaspoon finely chopped fresh ginger root -- (5 ml)
1/4 cup finely chopped onions -- (60 ml)
1/2 teaspoon ground coriander -- (2 ml)
1 teaspoon garam masala -- (5 ml)
1/2 cup fresh green string beans -- (125 ml) trimmed
-- and cut into 1 inch
-- (2 cm) pieces
1/2 cup fresh or frozen green peas
1 medium-sized carrot -- peeled and finely
-- chopped
1 cup finely chopped potato -- (250 ml)
2 medium-sized tomatoes -- cored and coarsely
-- chopped
3 tablespoons finely chopped cilantro -- (45 ml) (fresh
-- coriander, chinese
-- parsley)
1 tablespoon finely chopped fresh mint -- (15 ml)
Spread 1 tablespoon (15 ml) of the ghee over the bottom and sides of a
baking pan large enough to hold the 12 eggplant halves. With a small
spoon, scoop the pulp out of the eggplant halves to leave a shell about
1/2 inch (1 cm) thick. Sprinkle the shells with 1 teaspoon (5 ml) of the
salt and place them upside down on paper towels to drain. Chop the pulp
finely and set aside. Heat 1 tablespoon (15 ml) of the ghee in a heavy
skillet over moderate heat until a drop of water flicked onto it splutters
instantly. Add the garlic, ginger, and onions, and stir for 1 minute.
Stir in the ground coriander, garam masala, and the remaining 1/2 tsp (2
ml) of salt. Then add the chopped eggplant pulp and cook for 6 or 7
minutes, stirring frequently. Stir in the green beans, peas, carrots,
potatoes, and tomatoes, reduce the heat to low, cover and simmer for 5
minutes. Remove the skillet from the heat and stir in the fresh cilantro
and mint. Pat the inside of the eggplant shells dry with paper towels and
spoon the vegetable mixture into them, packing it in firmly. Place the
shells in the baking dish and bake in the middle of a 350F (180C) for 25
minutes, until the vegetables are tender. Serves 6 as a main dish, 12 as
a side dish.
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