Guest Post: Stuffed Eggplant Rolls in a Mild Almond Tomato Curry
Prep time
Cook time
Total time
Author: food fashion party
Serves: 4-6
Ingredients
3 eggplants
For the Stuffing
3 potatoes cooked and mashed
½ cup peas cooked
2 tbsp chickpea flour
2 tbsp white sesame seeds
3 tbsp roasted peanuts
½ tsp garam masala powder
½ tsp chaat masala
1 tsp red chilli powder
½ tsp salt
For the Tomato Almond Curry
1 small red onion
3 tomatoes
⅓ cup almonds
4-5 whole dried red chillies
1 tsp cumin seeds
3 tbsp vegetable oil
2 tsp ginger garlic paste
⅓ tsp garam masala
1 tbsp kashmiri red chili powder(more or less according to your taste)
salt to taste
Grated paneer to top it off
Instructions
For the curry, in a saucepan add 2-3 cups of water and add the onion, tomato, red chillies, almonds, cumin and salt. Bring it to a boil and simmer uncovered for 15-20 minutes. Turn off the heat and let cool completely before grinding it to a fine paste along with the water that it boiled in. You can use some water to grind it.
Keep a non stick pan and add the oil. let get hot and add the ginger garlic paste and saute it on low heat for a minute and then pour the ground paste. Add the kashmiri red chilli pwder and salt and keep stirring. Let it boil. If the curry is too thick, add 1 cup of water. Leave in on medium heat to cook and reduce.
Meanwhile, slice your eggplant lengthwise and put it on a sheet pan. Sprinkle with some salt and pepper and bake it at 350°F/175°C for 10-15 minutes. Take it out and let cool.
For the stuffing, keep a flat bottomed pan on medium heat and add the chickpea flour and slowly roast it until the raw flavor has gone. It will take about 5-10 minutes. You can add a tsp of oil if you like. Then add the sesame seeds, peanuts, garam masala powder, red chili powder, salt and mix well and coarsely grind it and set aside.
In a pan, add the potato, chickpea mixture, peas and check for salt and mix well to incorporate everything.
To assemble everything, add a tablespoon of the filling in the eggplant slices and roll tightly and keep aside. Roll them all and keep aside.
At this point you can use a baking dish or you can make it in the same pan where the curry was cooking, just arrange the rolls, cover and cook simmer for 10 minutes.
I used a baking dish, poured the curry in it, and arranged the rolled eggplant. Sprinkle or grate some paneer, drizzle little oil so it doesn't dry out and bake at 400°F/205°C for 15 minutes in the middle of the oven.
Serve hot with rotis or naan.
Recipe by Box of Spice at https://boxofspice.com/2015/12/guest-post-stuffed-eggplant-rolls-in-a-mild-almond-tomato-curry/