We visit the farmer’s market every Saturday for groceries. Our favourite vendor is an Indian family from whom we buy almost all our vegetables, fruits, and spices. We are never disappointed with the quality and flavour of their products.
This past Saturday, they were selling baby eggplants, which I had never purchased or used. They recommended that we use them to make peanuts and chicken-stuffed eggplants. We were confused and didn’t understand how to stuff the eggplant. They walked us through the basic recipe which I am about to share with you!
Yummy Peanuts and Chicken-Stuffed Eggplants
Following the recipe for peanut and chicken-stuffed eggplants below, we served them with basmati rice and sprouts. It was a delicious meal, full of flavour! Our house still smells yummy! This is a recipe that I would definitely recommend, and I can’t wait to make it again!
Ingredients
10 small eggplants - baby
1 large potatoes
½ pounds ground chicken (minced chicken)
1 medium yellow onion - medium-sized
½ cup peanuts - or other nuts of choice
2 teaspoons brown sugar
1 teaspoon garam masala
1 teaspoon turmeric
½ teaspoon ground cumin
½ teaspoon cilantro (coriander)
⅓ teaspoon salt
¼ teaspoon red pepper flakes
3 tablespoons olive oil
2 tablespoons water
Instructions
- Prepare onion by chopping roughly. Prepare potato by chopping it into cubes. Set aside.
- Prepare baby eggplants. Wash and remove spiky leaves. Slice each eggplant two times to form an X shape, with the slits going up to 1/4 of an inch from the stem. Set aside.
- Heat pan and oil. Add the chicken mince and cook for 10 minutes.
- Process nuts, sugar, and spices in a food processor until combined and slightly moist. Blend in the mince.
- Stuff baby eggplants with chicken, nut and spice mixture, filling tightly into both slits and covering all exposed insides of the eggplant.
- Heat another pan with olive oil and fry stuffed eggplants for 3-5 minutes, flip and fry for 3-5 minutes on the other side. Lay them on a plate.
- Add some water to the pan, the chopped onion and chopped potato. Cover the pan and cook for 20-25 minutes, tossing the vegetables halfway through.
- Serve and enjoy!
Notes
I sprinkled some pomegranate seeds on top of the eggplants although in the end, I decided they didn’t really fit with the recipe.
Nutrition
Calories: 1318kcalCarbohydrates: 183gProtein: 56gFat: 53gSaturated Fat: 9gPolyunsaturated Fat: 12gMonounsaturated Fat: 28gTrans Fat: 0.1gCholesterol: 98mgSodium: 531mgPotassium: 7009mgFiber: 78gSugar: 89gVitamin A: 614IUVitamin C: 91mgCalcium: 298mgIron: 10mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
