Baked Eggplant With Yogurt
5 large eggplants
Cut the eggplants crosswise into 1 inch madeleines. Heat water in the steamer, then add the eggplant and steam for 10 minutes. Set aside and allow to cool. Peel and chop the onion.
1 1/2 large onions
5 garlic cloves
7 1/2 ounces whole walnuts, shelled
1 1/2 ounces fresh ginger
3 ounces clarified butter
3/4 teaspoon ground cumin
1 1/2 teaspoons ground coriander
3/4 teaspoon ground turmeric
chili powder to taste
3/4 teaspoon garam masala
salt and pepper
2 cups plain yogurt
Peel and mince the garlic cloves. When cool enough to handle, scoop out the middle flesh from each slice, leaving a ring, 1/3 inch thick, around the side. Mash the scooped flesh with a fork. Break the walnuts into coarse pieces. Peel and mince the ginger. Heat the clarified butter in a frying pan, then fry the chopped onion and minced garlic until golden brown. Add the mashed eggplants, walnuts, ginger, cumin, coriander, turmeric, chili powder and garam masala. Season with salt and pepper to taste. Cook over a low heat for 10 minutes, stirring occasionally. Remove from the heat and let sit until lukewarm.
Preheat the oven to 350 degrees F.
Lightly oil the baking dish and place the eggplant rings in it. Mix the yogurt into the cooled stuffing mixture. Using a small spoon, fill the eggplant rings with the yogurt stuffing. Pile the stuffing high on the eggplants. Bake for 15 minutes.
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