My Favorite Purple Food

Eggplant stuffed with a sesame-peanut masala
Monday, June 25, 2007

Vegetarian recipes from recently released cookbooks:

"5 Spices, 50 Dishes," by Ruta Kahate (Chronicle Books, 2007)

Coriander seeds, cumin seeds, mustard seeds, ground cayenne and ground turmeric are the five relatively commonplace spices featured in this slender book of Indian dishes. Although Ruta Kahate cheats a bit by using green chilies, ginger and garlic as additional flavors, she delivers on her promise to demystify her native food. Most ingredients can be found in a supermarket, and vegetarian offerings may satisfy even meat lovers.

-- Evelyn Shih

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Eggplant stuffed with a sesame-peanut masala

• ¼ cup brown (natural) sesame seeds
• ½ cup raw or lightly toasted unsalted peanuts
• 1/3 cup cilantro leaves, finely chopped
• 2 tablespoons brown sugar
• 2 teaspoons salt
• ¼ cup plus 2 teaspoons water, divided
• 1 teaspoon finely grated garlic (about 2 large cloves)
• ½ teaspoon cayenne pepper
• ½ teaspoon ground turmeric
• 8 mini Indian eggplants or 6 of the smallest Japanese or Italian eggplants you can find (about 1½ pounds)
• ¼ cup canola oil

Using a food processor, separately pulse the sesame seeds and peanuts to semi-coarse powders. Remove to a bowl. Add the cilantro, sugar, salt, 2 teaspoons of the water, garlic, cayenne and turmeric to the powdered mixture and mix well. The mixture should become lumpy. Taste and adjust the salt and sugar if needed.

Leaving the stem end intact, make 2 intersecting diagonal cuts on the bottom end of each eggplant. Stuff each "X" with the filling, packing it down well. It will feel awkward, but push in as much filling as the eggplant will take, using your fingers to gently pry open the eggplant.

Heat the oil in a skillet large enough to hold all the eggplants in a single layer. Gently place each eggplant in the pan, and turn the heat to medium. Turn them occasionally so they are evenly browned on all sides. Pour in the remaining water, cover, and cook on low until tender, about 15 minutes. To check doneness, pierce the stems with a small, sharp knife -- it should slide in easily.

Servings: 4 to 6.

Copyright © 2007 North Jersey Media Group Inc.