When I left India, I could not cook. I collected recipes from everyone around me on the eve of my departure to North America. Once here, I experimented by making the most labour intensive dishes when I was in Graduate school, especially on weekends when we had big parties in our International student home. I found cooking relaxing and the aromas reminded me of our kitchen at home.

This in one such dish I enjoyed making. I have given you a vegetarian as well as non vegetarian option to preparing stuffed eggplants.

Vegetarian Option

Ingredients:

• 5 small eggplants (or 1 large)
• 1 teaspoon cumin seeds & 1 teaspoon mustard seeds OR 1 1/2 teasp Panch Phoran
• 1/4 teaspoon fresh or ground turmeric
• 50 grams crushed almonds
• 50 grams desiccated coconut
• 1 onion, thinly sliced 1 small tomato, thinly sliced
• 1 tablespoon Trudy Ann’s Garam Masala
• 1/4 teaspoon Trudy Ann’s Soup & Stew Masala

Method:

Preheat the oven to 350 degrees F.

Mix the almonds, coconut, tomato in 1 teaspoon oil and keep aside.

Cut the eggplant in half and scoop out the centre, leaving enough inside the skin so that it holds its shape when baked. Boil the scooped-out centre part until very soft for 10 to 12 minutes.

In a separate bowl, mix the almonds, coconut,  in 1 teaspoon oil and keep aside.

In a saucepan, heat oil, when hot, add cumin & mustard seeds (or Panch Phoran). Turn the flame on low and cover the pan as the seeds will splutter (20 seconds).

Once the mustard seeds stop spluttering,  sauté the garlic and next add the onions and fry until translucent. Add turmeric and Trudy Ann’s Garam Masala.

Next, add the cooked eggplant and mix well for 2 to 3 minutes.

Add the almond, coconut, tomato- mix and stir well. Season with salt and Trudy Ann’s Soup & Stew masala.

Turn off the stove and allow the mixture to cool down. Stuff the scooped out eggplants with this mixture.

Place on an oiled tray or baking dish and  bake  for 20 to 30 minutes.

Non- Vegetarian Option

Ingredients:

• 2 small eggplants
• 1 teaspoon cumin seeds & 1 teaspoon mustard seeds OR 1 1/2 teasp Panch Phoran
• 1/4 teaspoon fresh or ground turmeric
• 50 grams crushed almonds
• 50 grams desiccated coconut
• 1 onion, thinly sliced 1 small tomato, thinly sliced
• 1 tablespoon Trudy Ann’s Garam Masala
• 1/4 teaspoon Trudy Ann’s Soup & Stew Masala
• 1 teaspoon Trudy Ann’s Curry powder
• 1/2 pound ground meat
• 1/4 cup bread crumbs (optional)
• 1 egg
• 1 tomato, chopped for the topping
• 1/4 cup grated cheese

Method:

In a saucepan, heat oil, when hot, add cumin & mustard seeds (or Panch Phoran). Turn the flame on low and cover the pan as the seeds will splutter (20 seconds).

Once the mustard seeds stop spluttering,  sauté the garlic and next add the onions and fry until translucent. Add turmeric and Trudy Ann’s Garam Masala.

Add  1/2 pound ground meat and gently fry.

Add almonds, coconut, tomato -mix and stir well. Season with salt and Trudy Ann’s Soup & Stew masala.

For this option, when stuffing the eggplant, mix in 1/4 cup bread crumbs (optional), 1 teaspoon curry powder, 1 egg and sprinkle grated cheese on top. Top with chopped tomatoes.

Place on an oiled tray or baking dish and  bake for 20 to 30 minutes.

I made the non-veg option in the photo above.

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Chai Chai x Trudy Ann

© 2014 Trudy Ann’s Chai