Best 2 Eggplant Stuffed With Sesame Peanut Masala Recipes

Eggplant stuffed with sesame peanut masala is a delectable dish that blends the smoky flavors of roasted eggplant with a rich and aromatic peanut-sesame sauce. It is a popular dish in many cultures, particularly in India and Southeast Asia, and is often served as a main course or appetizer. The combination of the tender eggplant and the nutty, spicy masala creates a symphony of flavors that is sure to tantalize taste buds.

Here are our top 2 tried and tested recipes!

EGGPLANT STUFFED WITH SESAME-PEANUT MASALA

Eggplant Stuffed With Sesame-Peanut Masala image

From "5 Spices, 50 Dishes" by Ruta Kahate. Use small Indian eggplants or the smallest Italian or Japanese eggplants you can find.

Provided by hannahactually

Categories Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup brown sesame seed
1/2 cup peanuts, unsalted
1/3 cup cilantro, finely chopped
2 tablespoons brown sugar
2 teaspoons salt
1/4 cup tsps water, divided
2 teaspoons water, divided
1 teaspoon garlic, finely grated
1/2 teaspoon cayenne
1/2 teaspoon ground turmeric
1 1/2 lbs eggplants
1/4 cup canola oil

Steps:

Using coffee grinder / food processor, separately pulse sesame seeds and peanuts into coarsely ground powders. Remove to a bowl. Add cilantro, sugar, salt, 2 tsp water, garlic, cayenne, and turmeric and mix well with fingers. The mixture should be lumpy--if it isn't, add a few more drops of water. Taste and adjust salt and sugar if needed. Filling should taste slightly sweet and a little salty.
Leaving stem end intact, make 2 intersecting diagonal cuts on the bottom end of each eggplant. You're basically making an "x." do not cut all the way through. be sure to leave stems on. stuff each "x" with filling, packing it down well. This is easier said than done--it will feel awkward, but just push in as much filling as the eggplant will take, using fingers to gently pry the eggplant open.
Heat oil in large skillet. Gently place each eggplant in the pan over medium heat. Turn eggplants occasionally till they are each browned on all sides. Don't worry too much if some of the filling spills out.
Once all eggplants are browned, pour in remaining 1/4 c water, cover, and cook on low till tender, about 15 minute To check doneness, pierce stem end of each eggplant with a small, sharp knife--it should slide easily. The whole eggplant should feel soft to the touch.
Instead of pan braising it, you may braise the eggplant in the oven if you prefer. Use ovenproof skillet. After browning the eggplant on the stovetop, pour in water, cover, and transfer the skillet to preheated 350 degrees F oven and roast until eggplant is tender, between 20 and 40 minutes, depending on size of eggplant.

GRILLED EGGPLANT WITH SPICY PEANUT SAUCE

Grilled Eggplant with Spicy Peanut Sauce image

Here's a great grilled dish for vegetarians-serve with Chicken Satay, recipe #55782 for your meat loving friends and family and everyones happy!

Provided by Diana Adcock

Categories Fruit

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 teaspoons sesame oil
4 cloves garlic, minced
1 -2 teaspoon crushed red pepper flakes, up to you
2/3 cup crunchy peanut butter
4 teaspoons tamari
4 teaspoons fresh lime juice
2 teaspoons sugar
2/3 cup water
2 medium eggplants
vegetable oil, for brushing

Steps:

In a medium saucepan heat the sesame oil over medium heat.
Add the garlic and red pepper flakes.
Saute for 1 minute.
Whisk in the peanut butter, tamari, lime juice, sugar and water, cooking for 2 minutes.
Add a touch of water-you want the sauce to be the consistency of hot fudge sauce.
Keep warm over low heat.
Heat your grill to medium high heat.
Slice the eggplant 1/2 inch thick.
Brush both sides with oil and lightly salt.
Grill for 8-10 minutes or until tender and lightly browned.
Brush lightly with sauce and serve with remaining sauce.

Nutrition Facts : Calories 434.6, Fat 26.7, SaturatedFat 4.2, Sodium 5803.1, Carbohydrate 34.2, Fiber 13.7, Sugar 14.1, Protein 23.9

Tips:

Choose the right eggplant: Select firm, glossy eggplants with smooth, unblemished skin. Avoid eggplants that are soft, wrinkled, or have brown spots.
Prick the eggplant: Before cooking, use a fork to prick the eggplant all over. This helps to prevent the eggplant from bursting and allows the marinade or sauce to penetrate better.
Salt the eggplant: Salting the eggplant before cooking helps to draw out the bitterness and moisture. Slice the eggplant, sprinkle it with salt, and let it rest for 30 minutes before rinsing and patting dry.
Use a variety of cooking methods: Eggplant can be cooked in a variety of ways, including roasting, grilling, frying, and sautéing. Experiment with different cooking methods to find the one you like best.
Don't overcook the eggplant: Eggplant should be cooked until it is tender but still holds its shape. Overcooked eggplant will become mushy and lose its flavor.

Conclusion:

Eggplant is a versatile vegetable that can be used in a variety of dishes. With its mild flavor and soft texture, eggplant is a great choice for vegetarians and vegans. It is also a good source of fiber, vitamins, and minerals. Whether you are looking for a hearty main course or a light and refreshing side dish, there is an eggplant recipe out there for you. So next time you are looking for something new to try, give eggplant a chance. You might just be surprised at how delicious it can be!