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Stuffed Eggplants Recipe

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This recipe for Stuffed Eggplants, by , is from International Women's Club of Bishkek Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheena Jaffer
Added: Sunday, August 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 round eggplants,
3 medium diced tomatoes,
2 teaspoon tomato paste,
1 teaspoon crushed garlic,
1/2 teaspoon salt,
1/2 teaspoon cumin powder,
1/2 teaspoon coriander powder,
1/2 teaspoon turmeric,
1/2 teaspoon cayenne pepper,
1 hot green chili crushed,
1 teaspoon fennel seeds,
2 tablespoons desiccated coconut ( unsweetened),
Fresh juice of one lemon,
1 tablespoon chopped cilantro,
2 tablespoons olive oil for cooking

Directions:
Directions:
Wash eggplants and make a slash creating four sections.
(If using longer eggplants, cut into half, and then slash to make four segments).

Mix all ingredients well and stuff the eggplants.

In a deep wok or frying pan, heat oil and add the eggplants, along with any remaining mixture.

Cook on low heat until eggplants are tender. When serving , garnish with cilantro. Serve with rice or lavash.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
Sweetened shredded coconut can be substituted for a sweet and sour taste.

 

 

 

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