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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
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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