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Yummy Peanuts and Chicken-Stuffed Eggplants

Yummy Peanuts and Chicken-Stuffed Eggplants

Jane Simpson
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!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 2 people
Calories 1318 kcal

Ingredients
 
 

  • eggplants10 small eggplants - baby
  • Potatoes1 large potatoes
  • Chicken mince½ pounds ground chicken (minced chicken)
  • Ripe yellow onion on a white background1 medium yellow onion - medium-sized
  • heap of peanuts½ cup peanuts - or other nuts of choice
  • bowl of brown sugar2 teaspoons brown sugar
  • Heap of Indian masala powder1 teaspoon garam masala
  • Turmeric powder in plate1 teaspoon turmeric
  • ground cumin½ teaspoon cumin
  • big bunch of fresh green cilantro isolated½ teaspoon cilantro (coriander)
  • wooden bowl of salt⅓ teaspoon salt
  • Dried chili pepper flakes in wooden bowl over white¼ teaspoon red pepper flakes
  • Glass bowl of olive oil isolated on white background3 tablespoons olive oil
  • Store of fresh water2 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
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