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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Stuffed Eggplants Recipe

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This recipe for Stuffed Eggplants is from International Women's Club of Bishkek Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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