It used to be that eggplant was something I hardly ever considered cooking with, but now that I have started, there is no stopping me. Even my family members who thought of eggplant as mushy and bland are willing to try my creations. Since I started playing around more, I have pretty much stuck with broiling or baking this versatile vegetable, but this time I wanted something spicy and went ahead with stuffing small eggplants with a spicy dry paste of coconut, cashews and lentils and simmering them in a tangy and fragrant tempering sauce. Certainly the most pleasing way I have prepared and enjoyed eggplant yet, and it is just perfect for dinner served with a steaming hot bed of buttered rice.
I adapted this recipe from one of my very favorite vegetarian cookbooks, Dakshin by Chandra Padmanabhan. If I could retain only a few of the books from my extensive collection, surely this would be one of them. Though I have cooked from this book on many occasions, each time I pick it up and glance through the beautiful illustrations, I am tempted again and again to keep exploring the authentic south Indian delights offered up. If you want to know about sambars, rasams, poriyals and kootus, beautiful rice dishes, aromatic spice blends that are an essential element of Indian cooking and just don't me started on the snack and appetizer section, this is the book you surely must have. The desserts and sweets are also too tempting, even for this savory girl.
|Stuffed Eggplant Poriyal|
|Recipe by Lisa Turner|
Adapted from Dakshin: Vegetarian Cuisine from South India
Published on November 27, 2012
Eggplants stuffed with a spicy dry coconut, cashew and lentil paste, simmered in a tangy and fragrant sauce
More eggplant recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Baked Gingered Chickpea Stew with Eggplant and Spinach
Eggplant Quinoa Bites with Pesto
Eggplant and Tomato Caponata