RECIPE | Nutty stuffed brinjals
Serve with a dollop of yoghurt for a satisfying vegetarian main course
6 medium-sized brinjals
45ml (3 tbsp) blanched almonds
5ml (1 tsp) cumin seeds
30ml (2 tbsp) sesame seeds
45ml (3 tbsp) coconut flakes
15ml (1 tbsp) coconut oil
1 large onion, chopped
1 large tomato, grated, saving the juice
10ml (2 tsp) grated ginger and garlic paste
5ml (1 tsp) chilli powder
5ml (1 tsp) ground coriander
Juice of 1 small lemon
Extra coconut oil
250ml (1 cup) cream or low-fat coconut milk
1. Wash the brinjals and with a sharp knife make four slits in each, from top to bottom, without cutting right through the base. Allow to stand in salted water.
2. For the stuffing dry-fry the almonds then add the cumin, sesame seeds and coconut flakes and cook till just fragrant. Remove and set aside.
3. Add coconut oil to the pan and fry onion, tomato (with the juice), ginger and garlic paste, chilli powder and ground coriander. Season with salt and add lemon juice. Simmer on low heat for 10 minutes till reduced and thickening. Cool slightly.
4. In a blender combine almonds, spices and tomato mixture. Blend till smooth.
5. Remove brinjals from water and dry well.
6. Spoon the mixture into the cuts then rub brinjals all over with extra coconut oil. Secure with toothpicks if necessary.
7. Place brinjals in a large nonstick pan with a lid and cook over a medium heat for 15 minutes before turning very carefully. Cook for another 10 minutes then pour cream over and cook for another 10 minutes till tender and cooked through.
8. Serve warm with blobs of yoghurt and garnished with coriander.