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This Stuffed baby eggplant dish requires no stuffing or grinding and is quite easy to put together. It is basically eggplants cooked in spicy onion-tomato gravy. It tastes good with rice and roti.


Servings

4 serving

Total time

30 minutes


Ingredients

  • 10 ~ 12 Eggplants (Baby)
  • 1 onion (-large, finely chopped)
  • 2 tomatoes (- medium, finely chopped)
  • 1 tsp Ginger+Garlic (paste)
  • 2 chilies (Green - slit)
  • 1 tsp coriander (Ground)
  • supermarket roast chicken, approximately 200g once shredded (Ground)
  • supermarket roast chicken, approximately 200g once shredded
  • supermarket roast chicken, approximately 200g once shredded (Red - (adjust as per taste))
  • 2 tbsp cilantro (- , finely chopped)
  • to taste Salt


Method

  1. Trim the stems and make a '+' cut on the base. Soak them in salted water.
  2. Heat 2tbsp oil, add the chopped onions, green chilies, ginger+garlic paste and cook till the onions are lightly browned around the edges.
  3. Add the eggplants, cover and cook till they are tender.
  4. Now add the chopped tomatoes, ground coriander, cumin, turmeric, red chili powder and salt. Cook till the tomatoes turn mushy. Add water if the curry looks too dry.
  5. Serve with rice or roti.

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