With an abundance of eggplant from my small garden I set about making this recipe. It is also a recipe request from a dear friend who lives afar. So Dear Friend this one’s for you!
Recipe can be made with potato or eggplant. I am not sure about the source of the recipe. I had it noted down and have been making it for many years now.
4 Lebanese eggplants about 250 g
3 tsp oil
1 tsp each mustard and cummin seeds each
4 cloves garlic
2 tsp chilli powder
1 tsp turmeric powder
4 tsp coriander and cummin powder each
2-3 tsp besan
2 tsp sugar
coriander leaves for garnish
Peel and pound the garlic with the rest of ingredients under masala except coriander leaves. Taste to make adjustments.
Wash and slit the eggplants without cutting it entirely. If the eggplants are big, chop in half then slit the pieces.
Stuff the pieces with the masala mix. Fill as much as it will hold. Save the rest of the masala for future use.
Fry the cummin, mustard in the oil then add the tomato. Add two tsp of the masala mix and fry well for a few minutes. Add the stuffed eggplants pieces add 1/2 cup of water and cover and cook. When the eggplant is soft, open, add 2 tsp oil stir and remove. Garnish with coriander leaves.
If using potato follow method but add 1 cup water and pressure cook till done , about 3 whistles.