Eggplant & Chicken in Garlic Sauce – Instant Pot

Eggplant & chicken in garlic sauce is my all-time favorite dish from the Chinese takeout menu. I LOVE eggplant and I like how it tastes so good with chicken and delicious hot, tangy and sweet garlic-based sauce. Served with hot fried rice this dish is my kind of comfort food to enjoy on a lazy Sunday! Continue reading “Eggplant & Chicken in Garlic Sauce – Instant Pot”

Stuffed Baby Eggplant – Instant Pot

I have been trying different recipes in the Instant Pot and I am truly loving the flavors and the ease of use. One of the best dishes I have made is the stuffed baby eggplants in Instant Pot. It is my newest discovery and I am loving the ease with which they can be cooked to perfection. I am so excited to share this authentic stove top recipe of the stuffed baby eggplants in my IP-DUO60 Instant Pot with a video! Continue reading “Stuffed Baby Eggplant – Instant Pot”

Roasted garlicky eggplant

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I love eggplants for their versatility and flavor. I like baby eggplants, the long Japanese eggplant, Italian eggplant – they all go so well with so many different cuisines. I love indian curries but to be honest sometimes even with my stocked up spice panty its quiet a lot of work and cleanup to make them. For my weeknight dinners I like simple and lighter recipes. Recipes that enhance the basic flavor of fresh veggies instead of masking them up with a ton of spice. Many people ask me if I cook everyday and if I spend a lot of time in the kitchen. My answer is – yes I do cook most days but I do not spend more than 45 minutes on my weeknight meals. Continue reading “Roasted garlicky eggplant”

Baingan Bharta

I LOVE eggplant! I have eaten it in many restaurants but my mom’s recipe beats them all in taste, texture and aroma. In my recipe I also add tomatoes to add the tangy flavor. I prefer charring the skin directly on my outdoor grill burner but I also sometimes broil it in the oven. Peel the charred skin, mash the eggplant and then saute with green chilies, garlic, onions, tomatoes and scallions.. yumm.

Here is a step by step recipe:

Roast the eggplant directly on a outdoor grill or broil on high for 20 mins until all the outside skin is charred and the eggplant gets mushy all over.

Continue reading “Baingan Bharta”

Stuffed Baby Eggplant

This spicy and earthy stuffed baby eggplant recipe is easy to make and full of flavor. If you like eggplant like I do, you will love this recipe. It is my mom’s  non-traditional stuffed eggplant recipe that does not require any sauteing of onions or the spices and yet comes out so flavorful!

Eggplant also known as  Brinjal in India is  very good source of dietary fiber,  potassium, vitamin C, vitamin B-6, and phytonutrient
contents that support heart health.

Here is a step by step recipe:

Wash and trim extra stem from the baby eggplants leaving about half an inch of the stem.

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Make 2 vertical cross slits going almost the end.

For the stuffing – Finely chop or grate onion, ginger, garlic. Add red chili powder, turmeric, garam masala, coriander and cumin powder, fresh coconut, brown sugar and salt in a bowl.

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Mix all the stuffing ingredients well and stuff them in the eggplants.

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Heat oil in a pan and add mustard seeds. Once they splutter gently line all the eggplants in the pan. Sprinkle any remaining stuffing on top. Cook covered on medium heat for 5 mins

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Turn the eggplants over, mixing gently and cook covered for another 5 mins.

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Turn off the heat and let them sit for another 5 mins. They will cook further with the steam. Garnish with Cilantro!

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Recipe:

Prep time: 5 mins  Cooking time:15 mins    Total time: 20 mins

Ingredients:

6-8 small baby eggplants
1 medium onion grated or finely chopped
1 tsp grated ginger
1 tsp grated garlic
1 tbsp fresh grated coconut
1 tsp red chili powder
1 tsp garam masala powder
1 tsp coriander and cumin powder
1/4 tsp turmeric powder
1 tsp jaggery/brown sugar
1 table spoon oil
1/2 tsp mustard seeds
cilantro to garnish
salt to taste

Directions:

  1. Wash and trim extra stem from the baby eggplants leaving about half an inch of the stem. Make 2 vertical cross slits going almost the end.
  2.  Stuffing – Mix grated onion, ginger, garlic, red chili powder, turmeric, garam masala, coriander and cumin powder, fresh coconut, brown sugar and salt in a bowl. Mix all the stuffing ingredients well and stuff them in the eggplants.
  3. Heat oil in a pan and add mustard seeds. Once they splutter gently line all the eggplants in the pan. Sprinkle any remaining stuffing on top. Cook covered on medium heat for 5 mins.
  4. Turn the eggplants over, mixing gently and cook covered for another 5 mins.
  5. Turn off the heat and let them sit for another 5 mins. They will cook further with the steam. Garnish with Cilantro!

Serve with Hot Parathas!

Enjoy!