Stuffed White Eggplant (Stuffed Eggplant with Kalonji)

Name: Stuffed White Eggplant (Stuffed Eggplant with Kalonji)
Total time: 2100 s
Yield: Serves 2 servings
Ingredients: 5 white eggplants with kalonji (nigella seeds); 1 onion; 1 tomato; 4 green chilies; 7 garlic cloves; 1 teaspoon red chili powder; 1 teaspoon turmeric powder; 1 tablespoon coriander-cumin powder; 1 teaspoon fennel seed powder; 1 teaspoon dried mango powder (amchur); 2 tablespoons oil; Salt to taste; 1 tablespoon pickle masala (Indian-style mixed pickle spice); 1 small piece ginger; 1 teaspoon panch phoron (Bengali five-spice mix)

Ajita Srivastava @cook_29174649

Deoria, Uttar Pradesh

Today, I picked kalonji (nigella seed) white eggplants from my kitchen garden to make stuffed eggplant. These stuffed eggplants are incredibly delicious and everyone loves them. Making and eating stuffed eggplant grown with your own hands is a special joy.

Ajita Srivastava @cook_29174649

Deoria, Uttar Pradesh

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Ingredients

35 minutes

Serves 2 servings

5white eggplants with kalonji (nigella seeds)
1onion
1tomato
4green chilies
7garlic cloves
1 teaspoonred chili powder
1 teaspoonturmeric powder
1 tablespooncoriander-cumin powder
1 teaspoonfennel seed powder
1 teaspoondried mango powder (amchur)
2 tablespoonsoil
Salt to taste
1 tablespoonpickle masala (Indian-style mixed pickle spice)
1small piece ginger
1 teaspoonpanch phoron (Bengali five-spice mix)

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Steps

35 minutes

1

Gather all the ingredients. Slice the onion. In a blender, add green chilies, ginger, garlic, and tomato, and blend into a paste. Wash the eggplants, make a slit in the middle, and scoop out a little of the pulp from inside.
2

Turn on the stove and place a pan on it. Add 1 tablespoon oil. Once hot, add panch phoron. When it starts to crackle, add the sliced onion. Also add the eggplant pulp and sauté. When the onions turn golden, add the spice paste, all the powdered spices, salt, and dried mango powder. Sauté the mixture well.
3

When the spices are cooked and the oil starts to separate, turn off the heat. Add the pickle masala and mix well. Transfer the prepared masala to a plate. Stuff this masala into the slits of the eggplants. Prepare all the eggplants this way.
4

Turn on the stove and place a pan on it. Add oil and heat well. Place the stuffed eggplants in the pan, cover with a lid, and cook on low heat. When the eggplants are cooked and golden on both sides, turn off the heat. The stuffed eggplants are ready.
5

Transfer to a serving plate and serve with rice and lentils. These stuffed eggplants are very delicious.