Today, momsy dear made these amazing stuffed eggplants. I knew right away this recipe was going back to Doha with me. First, I stuffed myself up to my neck, and then rushed to grab a pen and paper to jot down the recipe. They were that good. Plus, I noticed it took her like, 15 minutes to put it together and you know I am a sucker for quick and easy vegetarian recipes.
And since, I love you guys so much, I decided to share it with you all too! You are welcome.
2 medium size onions
6-7 medium sided tomatoes
1/4 tbsp salt
1/4 tbsp black pepper
1/4 tbsp red chili powder
1/4 tbsp coriander powder
1/4 tbsp turmeric powder
2 tbsp olive oil
Cut the eggplants into half and scrap the insides out and scrap them properly, only leaving behind a thin outer shell (if the shell is too thick it won’t cook properly in the plan later). Keep the two aside separately.
Chop the onions finely and saute in 1 tablespoon oil for 2 minutes till they become slightly softer.
Chop the tomatoes into small tiny pieces and add to the onions and stir for 3-4 minutes.
Then add the inside of the eggplant (that you scraped out earlier) into the pan.
Now add all the spices, give it a good mix and let the filling cook till the water from the vegetables evaporates and the it becomes dry.
Now take a tablespoon of oil and brush the eggplant shells with it.
Add the mixture into the eggplant shells and spread them on pan. Cook them on very low heat for another 10 minutes or so till the shells become crispy and slightly brown.
And thats it, the eggplants are ready to be served!