It’s summer: eggplant, okra and tomato time! I love eggplant but remember it’s only as good as the oil you cook it in. Six years ago I went to a party organized by a chef and learned how to make this dish. You need the small purple Indian eggplants, say 8. Try to buy the same size. Slice them from the bottom in an X or cross all the way down to the stem but not cutting through. You will stuff in between the four pieces you just created.
½ cup raw peanuts
¼ cup sesame seeds.
Grind in food processor. You don’t want fine powder or big chunks. Something in between.
I’m lazy so I just put these in food processor and pulse too but you could alternatively just mince by hand:
2 cloves of garlic
handful of cilantro leaves, 1/2 a cup or so
2 tbls brown sugar
2 tsp salt
½ tsp cayenne
½ teaspoon turmeric.
Mix well. Ok if mixture is lumpy. Stuff eggplants gently. Don’t be cheap on the stuffing. Reshape them nicely. Fry in good oil and brown on all sides. When browned, add a ¼ cup of water and cover to finish cooking. You want the eggplants to be soft. Ok for stuffing to spill out into pan. Don’t sweat it. Just clean the pan later. Try not to burn it. I like the outside a little crispy and like to eat the little crispies in the pan. Take it to a party as an appetizer, that’s what I did this weekend!