MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Stuffed Eggplant
Categories: Indian, Eggplant, Stuffed veg
Yield: 4 Servings

6 sm Roundish eggplants
2 Ripe tomatoes
2 ts Coconut; freshly grated
2 ts Coriander powder
2 ts Cumin powder
1/2 ts Turmeric
2 ts Jaggery
1 tb Fresh ginger; grated
1/2 c Water
4 tb Oil
2 ts Salt
1/2 c Cilantro; chopped

Wash and make 4 slits lengthwise in each eggplant, but do not slice
through; slits should go only up to stalk. Grind coconut and ginger
powders together in an electric grinder; mix salt, and sugar
together. Stuff the eggplants with this masala. Any remaining masala
may be set aside. Heat oil in a wok and cook stuffed eggplants
gently, turning them until the color changes. Then add the tomatoes,
water, and remaining spices (if any) and cover with tight-fitting
lid. Cook for 5 minutes on low. Uncover and stir gently, so as not to
brek eggplants. Remove from heat when cooked and garnish with
cilantro leaves.

Recipe by The Taste Divine by Vanamali, 1993

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