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Stuffed eggplants

In January and February I was a very frequent guest at Rekha’s and Rishi’s, who offer their Incredible Krishna Cooking Workshop in Jodhpur due to my yoga and Rajasthan trips.

I have already written about them in other articles.

In fact, everything during a evening at a cooking class at Rekha’s and Rishi’s INCREDIBLE!

Not only are the two excellent hosts, welcome you as a family member and you leave them happy and filled with delicious food and great recipes late at night, but everytime I come, I myself learn a new Indian dish.

Many of my guests have confirmed me, that a cooking class in Jodhpur is one of the highlights of a trip to India.

Today I would like to introduce you to one of my latest recipes: Stuffed Aubergine.

The preparation is really simple and like many other Indian dishes do not require complicated ingredients, nor can anything really go wrong here.

The dish fits perfectly as a side dish to a lentil curry or as a main course with flatbread and a  yoghurt dip.

Ingredients (for 2 people)

500 g Baby Eggplant

2 ripe tomatoes diced

1 tsp salt

1 tsp ground chilli

1 tsp ground coriander

1 tsp ground turmeric

1 tsp chaat masala (an Indian spice mixture, if you don’t have it, just use some lemon juice)

1 tsp ginger garlic paste (freshly stamped in mortar)

some water

2 tbsp vegetable oil

Preparation

Cross the baby eggplant to the stem with the knife, do not remove the stem.

Make a paste from the spices, ginger garlic paste and water and place it in the cut-out insides of the eggplant.

Now heat the oil in a pan or wok and fry the eggplant from all sides.

After about 5 min add the diced tomatoes. Put a lid on the pan and cook over a low heat until the tomatoes thicken to a sauce. Stir every now and then and maybe add some water. Cook for 10 minutes.

Ready.

PS: Salt, turmeric, coriander and chilli are Rekhas 4 basic spices.