Ingredients:
1 pound Eggplant
For Topping-
2 tbsp Shredded Coconut
1/4th cup Fried Onions
Small bunch Chopped Cilantro
2 Medium Green Chillies (Optional)
2 tbsp Peanuts (Optional)
2 tbsp Oil
Salt to taste
For Stuffing Masala:
4 - 6 Red Chillis
1 tbsp Poppy seeds
1/4th cup Fresh/Frozen/Dry Coconut
1/4th cup Fried Onions
1 tbsp Whole Black Pepper
1/4th tbsp Fennel seeds
Small Bunch Curry Leaves
2 cloves
2 Cardamom
¼ inch Cinnamon
1 Star Anise
Preparation:
Stuffing Masala:
In a medium heat pan, add all stuffing masala ingredients except coconut and roast them until you get nice aroma (Add poppy seeds at the end)
If you are using the fresh/frozen coconut, place all the roasted dry ingredients in a separate bowl and in the same pan add the coconut and roast it nicely until it turns golden brown (For coconut powder, you don't need to place it in a separate bowl)
Mix both roasted coconut, dry ingredients and make it a nice powder using the spice grinder and keep it aside.
Base Preparation:
Preheat the oven for 375 degrees in a ‘Bake’ mode
Slit each eggplant (round preferred) into 4 parts and leave the tale as is.
Place them in the salted water until all the eggplants are ready
Stuff the previously ground 'stuffing masala' into the eggplant and place them in the baking sheet
Spray/sprinkle the oil and place them in the oven for 5 - 7 mins((I used Ninja Foodi Bake Option)
Turn around each eggplant and place it back and bake it for 5 more minutes or more depending on the size and quantity of the eggplants
It should be cooked more than 90% in the oven
Topping:
Take a wide pan/wok and add 2 tbsp oil
Add peanuts(Optional), red chili, curry leaves, and place the baked eggplants into it
Gently toss them over until tampering is evenly coated and fry it for 2 - 3 minutes
Add fried onions, fresh coconut and gently saute it for 2 - 4 minutes and at the end garnish with chopped cilantro
This will be an excellent side dish which goes well with rice and Sambar/Dal
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