Guest Post: Stuffed Eggplant Rolls in a Mild Almond Tomato Curry
 
Prep time
Cook time
Total time
 
Author:
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. In a pan, add the potato, chickpea mixture, peas and check for salt and mix well to incorporate everything.
  6. 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.
  7. 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.
  8. 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.
  9. 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/