Saturday, 11 July 2015

Stuffed Eggplant with Herbs and Prawns (Optional)

Stuffed Eggplant with Herbs and Prawns (Optional) 
For the stuffed Eggplants
8 small size Eggplants
1/2 cup Rice washed, soaked and half boiled
1/4 cup small Prawns chopped (Optional)
1 Garlic cloves chopped
1 tbsp Coriander leaves chopped
1 tbsp Chives chopped
1 tbsp Dill chopped
1 tbsp Dried Parsley
1/2 tbsp Olive Oil 
Salt to taste
1/4 tsp of each  (cinnamon, nutmeg, cumin, chilli flakes and pepper powder)
1 cup Hot water 

Method 
Slice off the tops of the eggplant and scoop the flesh out of the eggplants, leaving at least 1/2  cm Wall of the eggplant intact. Keep aside the scooped  flesh of the eggplant. Take garlic, all the chopped herbs, salt, olive oil, rice and  prawns. Mix the stuffing. Arrange the eggplants in a baking dish, hollow end facing up. Spoon the filling into the hollowed eggplants. Pour hot water into each eggplant, up to the top. Pour another 2 cm of hot water into the bottom of the dish. Cover the tray with foil and put into the oven to bake. Bake at 200 degrees celcius for 60 minutes, till the eggplants are cooked and the rice looks fluffy..

For the Sauce:
Scooped flesh of the Eggplants
1/2 cup Yogurt 
 Mixed chopped Herbs ( 1/4 cup Coriander leaves, 2 tbsp Chives, 2 tbsp Dill, 1 tbsp dried Parsley)
1/2  tbsp Olive oil
Salt to taste

Method
Take a pan. Add oil. Heat the oil. Add the eggplant flesh into a frying pan and stir fry. Once it starts to stick, pour some water into the pan and cover. Cook the eggplant flesh until soft.  Dry of the water from the eggplant and stir till brown. Mix the cooked eggplant with yogurt , chopped herbs  and salt to taste.  Serve the sauce alongside the eggplants.