This week I tried a crossover between my mom's eggplant curry recipe (kathiawadi gujarati style) and the air fryer version of bharwan baingan (a.k.a stuffed eggplant). Hope you enjoy it. Don't forget to tag #theflavostation if you try it.
I used firm baby eggplant, easier to stuff and eat. The airfryer version is crispier and was a hit with the family. Without further adue..
#theflavorstation #crispy #creative #aromatic #plantbasedrecipes #healthyfood #instantpot #airfryer #vegetarian #vegetarianrecipes #vegan
Ingredients
4-5 small baby eggplants
1/3 cup olive oil
1/3 cup chickpea flour (besan)
1/2 cup peanut powder
1/2 cup soaked poha (rice flakes)
1/2 onion finely chopped
2 Tbsp ginger paste
2 Tbsp shredded coconut (fresh/frozen)
1Tbsp garlic paste
1 large green chili, diced
1Tsp chopped Habanero
1 Tbsp roasted fennel seeds
1/2 cup chopped cilantro
Dry powdered spices to taste: red chili, coriander, garam masala, turmeric
Salt
Recipe
Wash and make vertical slits in the baby eggplants, 4 ways. Leave stems intact.
Slits should be a little more than halfway.
Make the stuffing by mixing the rest of the ingredients.
Spoon the stuffing into each eggplant, fitting as much as you can. Keep aside.
Air Fryer
Prep Airfryer to grease the bottom and sides
Place stuffed eggplants into the air fryer basket. See pic.
380F, 15 mins, flip midway. Careful with the stems so as to not snap.
Instant Pot
Grease eggplants. Spray oil is easiest.
Place these in the steamer basket.
Manual Mode, low pressure for 8 mins
Tip
Serve warm with Rice and Roti. Pic here shows Rice quinoa pulao.
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