Eggplant Ennagai

Ingredients

• Oil (3 tablespoons)
• Salt (to taste)
• Garam masala (1 teaspoon)
• Cumin powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Red chili powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Garlic (4 cloves, minced)
• Ginger (1 inch, grated)
• Green chilies (2, finely chopped)
• Tomato (1 large, chopped)
• Onion (1 large, thinly sliced)
• Eggplants (4 small, preferably indian variety)
• Fresh coriander leaves (for garnish)

Instructions

1. Wash the eggplants thoroughly and make a lengthwise slit in each, ensuring the stem remains intact to hold them together.
2. In a large pan, heat 2 tablespoons of oil over medium heat. Add the sliced onions and sauté until they turn golden brown, stirring occasionally.
3. Add the minced garlic, grated ginger, and chopped green chilies to the pan. Sauté for an additional minute, allowing the flavors to meld.
4. Stir in the chopped tomato and cook until it becomes soft and mushy, which should take about 3-4 minutes.
5. Add the turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Mix well and cook for another 2-3 minutes until the spices are fragrant.
6. Carefully stuff the prepared spice mixture into the slits of each eggplant, ensuring they are well filled.
7. In the same pan, heat the remaining tablespoon of oil. Place the stuffed eggplants gently in the pan, arranging them in a single layer.
8. Cover the pan and reduce the heat to low. Cook for about 20-25 minutes, turning the eggplants occasionally, until they are tender and fully cooked through.
9. Once done, garnish with fresh coriander leaves before serving. Enjoy hot with steamed rice or warm roti.