Stuffed Eggplant - Uzbek Style
Ingredients
- 3 nos Eggplant / கத்தரிக்காய் - preferably long ones
- 2 nos Potato / உருளைக் கிழங்கு - finely chopped or boiled
- 1 nos Potato / உருளைக் கிழங்கு - cut into wedges
- 2 nos Onion / வெங்காயம் - finely stopped
- 5~6 pod Garlic / பூண்டு - minced
- 3 nos Tomato / தக்காளி - finely chopped
- 1 nos Capsicum, Green - finely chopped
- 1 bunch Dill leaves, Fresh - chopped
- 3 nos Green Chili, Fresh / பச்சை மிளகாய் - adjust to your spice level
- 2 tsp Coriander powder / மல்லித் தூள்
- 2 tbsp Tomato Ketchup
- 2 tbsp Olive oil / ஆலிவ் எண்ணெய்
- 1 tsp Black Pepper / மிளகு - freshly ground
- 2 tsp Salt / உப்பு - adjust to your taste
- 2 tsp Cumin powder / சீரகத் தூள்
Instructions
- Mash and mix onion, potato, capsicum, green chili, coriander powder, cumin powder, dill leaves, pepper powder, salt
- Roll the rolling pin over eggplant, such that it loosens inside
- Check whether all parts are properly loosened
- cut open the eggplants and spread gently
- Stuff the eggplant with the mixture carefully
- Add chopped tomatoes into the remaining mixture
- Add dill leaves, ketchup, salt, coriander powder, and mix well
- Add 2tbsp of olive oil
- Add little gravy over the pan and spread nicely
- Arrange stuffed eggplants on top of it
- fill the eggplant with rest of sauce on all sides evenly
- Insert potato wedges into gaps and immerse them fully into sauce
- Close and cook in medium flame for about 15min
- In about 10min open the lid and drizzle sauce over eggplant so that edges cook well
- Close and continue cooking
- Switch off heat
- Serve hot, with cause, potato wedges and garnish with dill leaves
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