Spicy peanut-stuffed eggplants

8 servings

Ingredients

Quantity Ingredient
8 smalls Japanese eggplants; (1 lb.)
3 tablespoons Mild peanut or vegetable oil
½ cup Finely chopped onion
2 Jalapeno peppers; seeded and minced
⅛ teaspoon Turmeric
¼ cup Sweetened flaked coconut
½ cup Crushed roasted peanuts
1½ teaspoon Ground cumin
1 teaspoon Ground coriander
1 teaspoon Curry powder
1 teaspoon Salt
2 tablespoons Finely chopped fresh cilantro

Directions

8 SERVINGS VEGAN

The small Japanese eggplants have a milder, sweeter flavor than the big boys. They are narrow, 6 to 8 inches long, and range in color from deep purple to white. For this recipe, the eggplants are slit lengthwise, filled with a mixture of caramelized onions, peanuts, spices and fresh herbs, then gently cooked, making them exceptionally succulent.

Slit eggplants lengthwise with 2 cuts, about ½ inch apart, keeping the stem end intact. Place them in a bowl of cold water for about 10 minutes to open cuts slightly and to avoid discoloration.

Meanwhile, in small heavy skillet, heat 1½ tablespoons oil over medium heat. Add onion and jalapenos and cook, stirring often, until onion is soft, 5 minutes. Add turmeric, coconut and peanuts and cook, stirring often, 4 minutes. Add cumin, coriander, curry powder, salt and cilantro and cook, stirring occasionally, 2 minutes. Remove from heat and set aside to cool slightly.

Remove eggplants from water and pat dry. Stuff each eggplant with about I tablespoon of stuffing mixture by gently inserting it into the slits.

Heat a nonstick skillet, large enough to hold all eggplants in a single layer, over medium heat. Add 1 tablespoon oil; when oil is hot, transfer stuffed eggplants to pan. Drizzle remaining ½ tablespoon of oil over eggplants. Cover and cook until lightly browned on one side, 6 to 8 minutes. Gently turn eggplants, reduce heat to low, cover and cook until tender, 8 to 10 minutes. Serve immediately.

PER SERVING: 135 CAL.; 3G PROT.; 11G TOTAL FAT (2G SAT. FAT); 2G CARB.; 0 CHOL.; 430MG SOD.; 3G FIBER

Converted by MC_Buster.

By Kathleen <schuller@...> on Apr 24, 1999.

Recipe by: Vegetarian Times Magazine, November 1997, page 70 Converted by MM_Buster v2.0l.

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