This stuffed eggplant recipe is made in the South Indian style.

Ingredients

Stuffing:
*1/2 C. fresh, shredded coconut
*2 Tbs. tamarind paste
*1/2 tsp. each cayenne, cumin powder and salt
*1 tsp. sugar or honey
*1 tsp. oil
*2 to 3 cloves minced garlic

Eggplant:
*4 to 5 small, Japanese-style eggplants, tops removed
*3 Tbs. oil
*1/2 tsp. brown or black mustard seeds
*1/2 tsp. each turmeric, cayenne and salt
*1/2 C. water
*1 tsp. sugar or honey, optional
*fresh cilantro for garnish

Directions

Have the shredded coconut and tamarind paste ready to go. Combine all the ingredients listed in the stuffing section in a mixing bowl, and set aside.

Cut the eggplants into 2 pieces the wide way, and slit each eggplant piece lengthwise up to the center. Then hold the slit open with one hand while using the other hand to fill each piece with a teaspoon of stuffing. If the stuffing seems too wet, squeeze the excess liquid out and reserve it for cooking the eggplants.

Place 3 tablespoons of oil in a saucepan over medium heat, and add the mustard seeds. When they start popping, carefully add the stuffed eggplants. Gently stir them for 5 to 7 minutes. Then add turmeric, salt, cayenne and water. Also add the reserved liquid from the stuffing, if any.

Cover and cook for 15 to 20 minutes, checking frequently so that nothing sticks to the bottom. Add a few more tablespoons of water if pot is getting dry, then cook a few minutes longer. Within half an hour, the eggplants should be soft and ready, but not falling apart. Taste the sauce to adjust the seasoning. Add a bit of sugar or honey if it too tart for your taste. Transfer eggplants to serving dish and garnish with cilantro.

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