Spiced Stuffed Aubergines

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves2
  • DifficultyEasy
1 large dutch aubergine
Salt to taste
1 tsp chilli powder
Flour for dusting
Oil, for frying

For the stuffing

100g of grated boiled potatoes
100g of grated paneer
2 tsp roasted sesame seeds
1 tsp chopped green chillies
1 tsp chilli powder
Salt, to taste

For the sauce

40ml sunflower or vegetable oil
1 tsp mustard seeds
1 sprig of curry leaves
1 tsp chopped green chillies
1 tsp chilli powder
A pinch of asafoetida
200g chopped tinned tomatoes
2 tbsp chopped coriander leaves
Salt to taste

For the garnish

Yoghurt with garlic and chopped mint
Julienne of fresh ginger

Firstly make the stuffing. Mix together all the ingredients for the stuffing except the flour in a mixing bowl.

Now to make the sauce, heat the oil in a heavy bottomed saucepan until hot and add the mustard seeds.

Just as they begin to pop and crackle add the curry leaves, green chillies, chilli powder, asafoetida, tomatoes, sugar and salt.

Bring to a boil, simmer and reduce the sauce to a thick consistency. Remove from heat and add the chopped coriander.

Cut the aubergines into 2cm rounds and with a sharp knife remove the pulp in the centre, forming a hollow ring.

Toss the aubergine rings with some salt and chilli powder and keep aside in a colander for approximately 20 minutes.

Stuff the aubergine rings tightly with the stuffing mixture.

Now dust these aubergine roundels with the flour on both sides. Shallow-fry the roundels on both sides in hot oil until they form a golden crust.

Serve by spooning some of the tomato sauce on the plate first, top with a few slices of aubergine and then top with a dollop of yoghurt with garlic and mint and juliennes of ginger.

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