Baked Stuffed Eggplant скачать в хорошем качестве

Baked Stuffed Eggplant

Delectable easy spicy stuffed baby eggplant! Prep time: 20 minutes Cook time 30 minutes Ingredients: (12 pieces) Baby eggplants 12 pieces Mustard seeds 1 tsp Coriander powder 1 tbsp Coriander powder 1 Tbsp Turmeric powder 1/2 tsp Red chili powder 1 tsp Mango powder 1 Tbsp Garlic powder 1/2 tsp Roasted cumin powder 1/4 tsp Pink salt 1.5 tsp Asafoetida 1/8 tsp (optional) Gram flour 4 Tbsp Ground black pepper 1/2 tsp Red onion 1 large Olive oil 5 Tbsp (for preparing the filling, drizzling over filled eggplants, for sautéing onion) Directions: Wash and dry the whole baby eggplants. While keeping the top intact slice each eggplant in half (not going all the way through the top), then turn it 90 degrees and slice it again from the bottom up to the stem part without cutting through. It will have four wedges joint by the stem. For Filling- Heat a pan and add 2 Tbsp olive oil to it. Add mustard seeds to the heated oil. As soon as the mustard seeds pop lower the heat (you can remove the pan from heat for a few seconds if it s too hot), add the gram flour to it. Roast the gram flour on LOW heat for about 2 to 3 minutes while continuously stirring it (to avoid burning). It should not change color too much, but start releasing a nutty aroma to indicate that it is done. Now add coriander powder, turmeric powder and red chili powder and roast for about 45 seconds to a minute. Turn the heat off and continue to stir because the pan is still hot. Smell of turmeric should cook out. Add garlic powder, roasted cumin powder and mix them in. Add the mango powder, Asafoetida and pink salt as well. Taste the filling and adjust the seasoning. Prepare the Eggplants - Preheat the oven to 400 degrees Fahrenheit. Line a baking tray with parchment paper. Generously stuff the eggplants with the gram flour filling by spooning the filling in the wedges. Press the wedges close together with the filling between them. Place the stuffed eggplants on the parchment lined tray. Drizzle them with olive oil and place the tray in the preheated oven for 30 minutes. While the eggplants are baking in the oven, add 2 Tbsp olive oil to a skillet and on high heat and quickly sauté one large red onion that has been Julienned. Season the onions with pink salt and ground black pepper. Once the eggplants are done, bring them out of the oven and place eggplants on the sautéed onions in the skillet. If you have any leftover filling, sprinkle it over the eggplants. Cover and let sit on low heat for 5 minutes over the onions. Now plate them by placing eggplants on a bed of sautéed onions on a platter. Enjoy with naan or bread of your choice!    • Vegan Naan   Also good with rice or quinoa.    • Meal in a Bowl   Grain Options   Visit us on: Website - https://www.vegancafe21.com YouTube -    / vegancafe21   Instagram -   / vegancafe21   Facebook - https://www.facebook.com/Vegan-Cafe21... #vegan #govegan #eggless #diaryfree #healthylifestyle #cooking #homecooking #recipe #easyrecipes #eggplant #stuffed #spicyfood #gramflour