‘twist- in – the – tale’ of taste is my middle name 😉 i love to experiment with my sense of food aroma, texture and taste……. This has it’s pro and con, but no matter i usually never ponder over it 😛
this is a total vegetarian successful experiment. When i say vegetarian, it instantly reminds me of my friend and fellow blogger, Sonal Gupta. She churns out magical vegetarian food preparations with all drool pics ^_^
Let loose your imagination over the garnishing. 🙂
STUFFED EGGPLANTS WITH SOY GRANULES
2 – eggplants ( medium sized)
1 cup(dry) – soy granules (soaked in warm salted water)
1 tbsp – oil + extra (for brushing)
1 – onion (medium sized)
1 – tomato ( large sized)
1 tsp – ginger paste
1 tsp – garlic paste
¼ tsp – turmeric powder
1 tsp – cumin powder
½ tsp – coriander powder
½ tsp – chili powder
Salt to taste
1 tbsp – chopped fresh coriander
Soak the granules in warm salted water for 30 minutes. Finely chop the onion and tomato . Keep aside. Cut the eggplants in half lengthwise and scoop out the inner flesh. Preheat oven to 1800 C. Place the eggplants shells cut side up in a lightly greased dish and bake for 5 – 6 minutes.
Meanwhile, in a pan/wok, heat 1 tbsp oil and fry the onion till translucent. Add the ginger and garlic paste and the chopped tomato. Fry for till it releases oil. Add the turmeric, cumin, coriander, chili powder, salt and some water (a tbsp). cook till done. Squeeze out the water from the granules and add. Adjust salt and cook on low flame till it’s done. ( all gravy will dry up). Add the chopped coriander and take it off fire.
Spoon the granule mix into the eggplants and brush it with oil. Bake in the oven for approximately an hour(1600 C) or till cooked.
Garnish and serve it with plain rice. ( for garnish, I used, finely chopped onion, tomatoes and green chillies along with a sprig of fresh coriander)
Enjoy !!! 🙂