Eggplant Ennagai
Eggplant Ennagai is a traditional South Indian dish made with stuffed eggplants cooked in a flavorful spice blend.
Ingredients - Serves 4
- Fresh coriander leaves - For garnish
- Oil - 3 tablespoons
- Salt - To taste
- Garam masala - 1/2 teaspoon
- Cumin powder - 1/2 teaspoon
- Coriander powder - 1 teaspoon
- Red chili powder - 1 teaspoon
- Turmeric powder - 1/2 teaspoon
- Garlic - 3 cloves, minced
- Ginger - 1-inch piece, grated
- Green chilies - 2, slit
- Tomato - 2 medium, finely chopped
- Onion - 1 medium, finely chopped
- Eggplants - 4 small
Let's Get Started
- Wash the eggplants and make a slit lengthwise, keeping the stem intact.
- Heat 2 tablespoons of oil in a pan and sauté the onions until golden brown.
- Add the ginger, garlic, and green chilies. Sauté for a minute.
- Add the tomatoes and cook until they turn mushy.
- Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Mix well and cook for 2-3 minutes.
- Stuff the prepared masala into the slits of the eggplants.
- Heat the remaining oil in a pan and place the stuffed eggplants in it.
- Cover and cook on low heat for about 20-25 minutes, turning occasionally, until the eggplants are cooked through and tender.
- Garnish with fresh coriander leaves and serve hot with rice or roti.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Calories: 250
- Fat: 12g
- Carbs: 30g
- Protein: 6g
- Sodium: 800mg
- Sugar: 8g
