Stuffed Eggplants - Palita
Eggplants stuffed with potatoes, cilantro, bunch of spices and shallow fried to make the best stuffed sliced eggplants!
Servings: 4
Ingredients
- 3 Medium Sized Eggplant Italian or Graffiti eggplants
- 3 Medium Sized Potatoes Red potatoes preferred
- ¾ cup Chopped Cilantro
- 1 tbsp Minced Garlic
- 1 tsp Grated Ginger
- 1 tsp Chopped Thai Green Chilis
- 1 tsp Red Chili Powder
- 2 tsp Dhanajiru cumin coriander powder
- 1½ tsp Garam Masala
- ½ tsp Turmeric Powder
- 1½ tsp Salt
- ¼ cup Oil
Instructions
- Peel the skin off the potatoes and shred them with big shredder.
- Add all the spices listed above along with 3 tbsp of oil and chopped cilantro to shredded potatoes. Mix well. Do not make this mix ahead of time or mix it too much because it will start getting watery.
- Make 1 inch thick round slices of all eggplants. Now make an incision into each eggplant slice to cut it open. Do not cut it all the way and make two slices out of one. Leave some uncut area on the slice so it looks like partially open bread bun. Look at the picture for an example.
- Stuff each eggplant slice with the potato filling.
- Add 3-4 tbsp of oil to wide shallow pan and place each stuffed eggplant slice in it.
- Cover the pan to cook the eggplant slices on medium heat. Make sure the lid holds the steam in the pan. It should take about 5-7 minutes for each side to cook.
- Flip the slices after 5-7 minutes and cook the other side. Add couple of tbsp oil to pan again around flipped eggplant slices.
- Use toothpick, knife or spoon to check if the eggplant is cooked. It should change color so looks like charred eggplants and should feel soft not mushy.
- Once cooked, take it off the stove, garnish it with more chopped cilantro.
- Serve it with phulka roti or eat them by itself with drizzle of tempered yogurt!
- To make tempered yogurt, heat 1 tsp of oil, pop mustard seeds and ping of asafetida. Drizzle over plain whole milk desi yogurt and mix well.
