Friday, March 19, 2010

Back with Stuffed Baked Eggplant in Tomato Yogurt Gravy!

 Heylo My Friends! I missed you all these 10 days! I was sick with a bad flu and hence wasn't spending any time in the kitchen. I am fine now and missed blogging and posting recipes. Also missed checking out my fellow bloggers posts as I wasn't spending too much time in front of computer. But I promise to catch up on all your recipes soon.

Hey, There is a good news to share too. Some of you might have noticed my new domain. Its not blogspot anymore; its . If you have bookmarked my previous page, you don't need to do anything, as you will automatically be redirected to this new page. Also your RSS and Subscription should work the same way it used to without any changes from your side.

I am happy to be back in my kitchen territory and my little special space here. Let me treat you all with these Delicious Stuffed Baked Eggplant cooked in Tangy Tomato Yogurt Sauce.

Here is the recipe. (Click here for printable recipe)

5 small oval shaped Eggplants
1 Tomato (chopped)
1 pinch Asafoetida
1/4 Tsp Turmeric Powder

1/4th Tsp Garam Masala
1/2 Tsp Coriander Powder
1 Tsp Mango Powder
2 Tsp Salt (or to taste)
1 Tsp Red Chilli Powder (or to taste)
2 Tbsp Vegetable Oil
2 Tbsp Yogurt (Curd)
1/4 cup Water

1. Preheat your conventional oven (350 Degree) or Toaster Oven (425 Degrees). I used toaster oven coz of smaller quantity.
1. Wash and remove the stem of the eggplants.
2. Slit the eggplant vertically and horizontally (making a cross).
3. Except Asafoetida, Mix all the dry spices together  in a small bowl. Using a small spoon or by hands, fill in the spices into the eggplant.
4.Arrange the eggplant on a baking sheet and bake in preheated oven for 10 minutes.
5.Meanwhile, let's prepare the gravy.
6. Heat oil in a pan. Add Asafoetida to the hot oil.
7. Add the chopped tomatoes to it and mix. Cook them until tender stirring in between.
8. Now lets switch off the gas. Let it cool off for 2 min.
9. Now take a chopped and add these sauted tomatoes to the chopper and grind it to a gravy.
10. Put it back in the pan and turn the gas flame back on.
11. Add yogurt to the tomato gravy and mix well. Add 1/4 cup of Water now and let it come to a boil.
12. By now your eggplants are probably done. Take them out of oven and carefully take each eggplant and put it slowly in the gravy pan.
13. Cover with a lid and cook for 5 minutes on a medium low flame or until gravy becomes thick. You can make the consistency of gravy per your choice.

That's It! Serve Hot with Chappatis or Paranthas.


Gulmohar said...

Back with a bang :-) Hope you are doing good now.Have a great week end , Vaishali !

Biren said...

Glad to hear that you are feeling better. We miss you too. Congrats on your new domain :)

These look delicious! I like that you use yoghurt....very nice.

Pari said...

Hope u are doing good dear, I am also enjoying my vacations..
Congrats on your new domain.
I liked the baked version, makes eating less sinful.

Tameri T. said...

Sounds so healthy, I'd ike to try it but never heard of asofetida. What is it?

Priya said...

Baked eggplants sounds fantastic Vaishali, congrats for ur new domain and hope u r doing well now...

Vaishali Sharma said...

@ Gulmohar- Thanks Dear! You too have a gr8 weekend.
@ Biren, Pari and Priya- Thanks so much. I am feeling better now :)
@ Tameri- Asofetida is a spice that is used as a digestive aid in food. Its used in a very small quantity- like a pinch. So even if you don't use it, its absolutely fine. Do try this recipe and let me know how it turns out.

FoodLovers said...

looks fantastic dear

Princess said...

Ammmmmmm I like the idea of baked eggplants. I make stuffed eggplants but baking them must add extra flavour to them.

Amy said...

This sounds wonderful! I love eggplants!

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