Eggplants come in so many sizes and shapes. You may use 4 of the purple “baby” Italian eggplants (aim for 1 1/4 pounds), 4 Japanese eggplants, or 8 of the very small Indian ones. All are quartered partially—the top, sepal end always stays attached so the eggplants retain their shape—and then stuffed with a spice mixture before being cooked. For the mixture to hold, a little starch needs to be added. In India, this is the very nutritious chickpea flour. You may use cornmeal or masa harina instead if you have them at hand. All will need to be slightly roasted first. This is easily done in a small cast-iron frying pan. This very gratifying dish may be served as a main course, along with a green vegetable, some dal (such as Black Beans), rice, and a yogurt relish. It would also go well with hearty chicken and lamb curries.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Cut the eggplants in quarters lengthways, without separating the pieces at the stem end. Leave to soak in a bowl of water for 30 minutes.
Step 2
Put the chickpea flour in a small cast-iron frying pan. Stir on medium heat until it is a shade darker. Remove to a small bowl. Add the ginger, cayenne, coriander, cumin, 3/4 teaspoon salt, cilantro, and 1/4 cup water. Stir to make a paste.
Step 3
Remove eggplants from the soaking water and dry them off. Rub the spice mixture on all the cut surfaces. Pour the oil into a medium frying pan and set on medium-high heat. When hot, put in the eggplants and brown them lightly on all sides. Sprinkle 1/4 teaspoon salt over the top and add 1/4 cup water. Bring to a simmer. Cover, turn heat to low, and cook gently for 25 minutes or until tender.
Step 4
Meanwhile, combine 1/4 cup water with the sugar and lemon juice. Pour this over the eggplants when they are tender. Cook on medium-high heat, turning the eggplants gently once, until only a thick sauce remains.
