Stuffed Eggplant with Yogurt (Baigan Dahi) recipe
ingredients
5 x 175 g halved eggplants
75 g chopped onion
3 chopped cloves of garlic
50 ml oil
2 tsp grated root ginger
2 tsp ground coriander
1 tsp ground cumin
1/4 tsp turmeric
1/4 tsp chilli powder
1/2 tsp garam masala
125 ml yogurt
75 g chopped onion
3 chopped cloves of garlic
50 ml oil
2 tsp grated root ginger
2 tsp ground coriander
1 tsp ground cumin
1/4 tsp turmeric
1/4 tsp chilli powder
1/2 tsp garam masala
125 ml yogurt
method
1. Place 5 x 175 g halved eggplants on an oiled baking tray, sprinkle with oil and cook in the oven until the centre is soft.
2. Remove the pulp from the eggplant with a spoon and chop finely.
3. Golden fry 75 g chopped onion and 3 chopped cloves of garlic in 50 ml oil or ghee and add 2 tsp grated root ginger; stir in 2 tsp ground coriander, 1 tsp ground cumin, 1/4 tsp turmeric, 1/4 tsp chilli powder and salt.
4. Add the eggplant flesh and 1/2 tsp garam masala and finish with 125 ml yogurt.
5. Fill the halves of eggplant dome-shape with the filling and mark trellis-fashion with the edge of a knife.
6. Place on the baking tray, sprinkle with oil or ghee and place in the oven to gratinate.
7. Serve in a vegetable dish, garnished with sprigs of fresh coriander.
2. Remove the pulp from the eggplant with a spoon and chop finely.
3. Golden fry 75 g chopped onion and 3 chopped cloves of garlic in 50 ml oil or ghee and add 2 tsp grated root ginger; stir in 2 tsp ground coriander, 1 tsp ground cumin, 1/4 tsp turmeric, 1/4 tsp chilli powder and salt.
4. Add the eggplant flesh and 1/2 tsp garam masala and finish with 125 ml yogurt.
5. Fill the halves of eggplant dome-shape with the filling and mark trellis-fashion with the edge of a knife.
6. Place on the baking tray, sprinkle with oil or ghee and place in the oven to gratinate.
7. Serve in a vegetable dish, garnished with sprigs of fresh coriander.
serving amount
serves 10
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