Spiced Stuffed Aubergines
This Indian main course features aubergine rings hollowed out and filled with a mixture of grated potato, paneer, sesame seeds, and chillies. The stuffed rounds are dusted with flour and shallow-fried until golden. They are served atop a spiced tomato sauce made with mustard seeds and curry leaves, finished with a garnish of garlic-mint yoghurt and fresh ginger. The entire dish comes together quickly for a satisfying meal.
Ingredients
- 1 large dutch aubergine
- Salt to taste
- 1 tsp chilli powder
- Flour for dusting
- Oil, for frying
- For the stuffing
- 100g of grated boiled potatoes
- 100g of grated paneer
- 2 tsp roasted sesame seeds
- 1 tsp chopped green chillies
- 1 tsp chilli powder
- Salt, to taste
- For the sauce
- 40ml sunflower or vegetable oil
- 1 tsp mustard seeds
- 1 sprig of curry leaves
- 1 tsp chopped green chillies
- 1 tsp chilli powder
- A pinch of asafoetida
- 200g chopped tinned tomatoes
- 2 tbsp chopped coriander leaves
- Salt to taste
- For the garnish
- Yoghurt with garlic and chopped mint
- Julienne of fresh ginger
Method
- Prepare the stuffing by combining all listed stuffing ingredients, except the flour, in a bowl.
- To start the sauce, warm the oil in a heavy-based pan and add the mustard seeds.
- Once the seeds begin to pop, introduce the curry leaves, green chillies, chilli powder, asafoetida, tomatoes, and salt.
- Allow the mixture to boil, then lower the heat and let it simmer until it thickens. Take it off the heat and stir in the chopped coriander.
- Slice the aubergine into 2cm rounds and carefully cut out the central pulp to create hollow rings.
- Season the aubergine rings with salt and chilli powder, then set them aside in a colander for about 20 minutes.
- Pack the hollowed aubergine rings firmly with the prepared stuffing mixture.
- Coat the stuffed aubergine rounds lightly with flour on all sides. Shallow-fry them in hot oil until both sides are golden and crisp.
- For serving, spoon some tomato sauce onto a plate, place a few aubergine rounds on top, and finish with a spoonful of the garlic-mint yoghurt and some ginger juliennes.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryMain course
Cuisineindian
AuthorFood Network UK
