Stuffed Eggplants (Method 2)
Whole eggplants are hollowed out and stuffed with a savory, herb-rich filling of sautéed onions, aromatic spices, and the eggplant's own tender pulp. Bound together with an egg and slow-cooked in ghee until meltingly soft, this traditional Parsi-style dish offers a complex flavor profile with notes of ginger, garlic, and fresh herbs. The unique preparation creates a rich, melting texture where the vegetable casing becomes as flavorful as the stuffing inside.
Ingredients
- 4 whole Long eggplants (Choose separate, long variety eggplants.)
- 1 pound Onions (Finely chopped.)
- 1 cup Ghee (Originally '1/4 seer'. Used for frying and cooking.)
- 1 tablespoon Ginger paste (Quantity estimated from context (originally 'tele vya').)
- 1 teaspoon Garlic paste (Originally '5 val' (approx 2 annas weight).)
- 2 teaspoons Worcestershire sauce (Originally 'Vilati sauce'. Can substitute with lemon juice or vinegar.)
- 1 teaspoon Salt (Use a heaping teaspoon.)
- 1 teaspoon Black pepper (Crushed. Use a flat teaspoon.)
- 1 teaspoon Garam masala (Plus extra for sprinkling. Use a flat teaspoon.)
- 1 cup Fresh coriander leaves (Originally 'leaves of 3 bunches'. Finely chopped.)
- 3 whole Green chilies (Large/meaty variety, finely chopped.)
- 5 leaves Mint leaves (Finely chopped.)
- 2 tablespoons Celery (Cleaned and finely chopped. Quantity estimated.)
- 2 tablespoons Parsley (Originally 'pali'. Cleaned and finely chopped. Quantity estimated.)
- 1 whole Egg
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Instructions
- 1Peel and crush the ginger and garlic. Peel the onions and chop them into fine pieces. Wash the coriander, green chilies, mint, celery, and parsley, then chop them all finely.
- 2Peel the eggplants and cut off the stem ends (keep the stem caps to use as lids). Carefully scoop out the inside pulp of the eggplants to create a hollow shell, ensuring you do not puncture the skin.
- 3Take one-third of the scooped eggplant pulp (discard the remaining two-thirds). Mix this pulp thoroughly with the chopped onions, ginger-garlic paste, salt, crushed pepper, garam masala, chopped herbs (coriander, mint, celery, parsley, chilies), Worcestershire sauce (or lemon juice/vinegar), and the egg.
- 4Press the filling mixture firmly into the hollowed eggplants. Place the cut stem caps back onto the eggplants to close them. Tie the caps securely with soft thread so the filling does not spill out during cooking.
- 5Heat the ghee in a wide pot or pan. Place the stuffed eggplants inside and cover the pot tightly. Cook over low heat (traditionally with coals placed on the lid for even heating) to create a gentle baking effect.
- 6When the bottom side is cooked, carefully turn the eggplants over with a spoon so they do not break. Cover again and cook until the second side is done and the eggplants are tender. Remove from heat, remove the lid, and sprinkle fresh garam masala over the top before serving.
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