Stuffed Aubergines – Simple Vegan Home Food

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One fine Monday, I decided to go Vegan. I have been cooking and posting so many non-veg dishes of late that I had to remind myself and my folks back home that we belonged to an omnivorous family. Please note that I didn’t say ‘turn’ vegan, I just said ‘go’ vegan…that should be for about a week maybe…..ok..ok…atleast a couple of days. Then I will be back with the usual hunting,fishing,cooking and posting.

But for now I had to cook something vegan. And what better than my mom’s simple stuffed aubergines.I had to call her for the original recipe. Aubergines are usually cooked with a lot of oil,but this recipe is different. It takes very less oil and simple stuffing but tastes delicious. You can eat it with flat breads or steamed rice.The spiced onions which are used as stuffing become beautifully caramelized. No one missed meat on the table.

Day 1: Mission accomplished

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Stuffed Aubergines

Ingredients:

  • 250 g small round purple aubergines
  • 250 g finely chopped onions
  • salt to taste
  • 1 tsp. red chilli powder (more or less)
  • 1 pinch turmeric powder
  • 1/4 tsp. cumin seeds
  • 2 or 3 curry leaves chopped(optional)
  • 1 green chilli chopped(optional)
  • 1 tsp. mustard seeds
  • 1 tsp. ginger garlic paste
  • 1 tbsp. chopped cilantro/coriander leaves
  • 1 – 2 tbsp. oil

Method: Add salt, chilli powder, ginger garlic paste to the onions and mix well. Now press with the back of a big spoon so that the onions become a little soft. Now add mustard seeds, chopped cilantro and oil. Your stuffing is ready.

Make vertical cross slits on the aubergine half way, taking care to keep it still on the stalk. Stuff each one with the onion stuffing and place in a deep bottomed pan/wok with a lid Add any leftover stuffing to the pan and a glass of water. Water should just cover the aubergines.

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Cover the pan and cook on low heat till water is absorbed and the aubergines are soft but still on the stalk and the onions appear caramelized.

Serve hot with rice or breads.

Taking my veggies to Angie’s Fiesta Friday 

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73 thoughts on “Stuffed Aubergines – Simple Vegan Home Food

  1. I’m not vegetarian or vegan, but I love aubergines. Well, I have loved them since a couple of years ago, before that I hated them. It’s funny how tastes change. I wouldn’t mind being vegan if this was in front of me! Is there a reason why you’re trying vegan food at the moment?

    This post would make a great addition to Our Growing Edge this month, a monthly link up for new food adventures, especially posts using new ingredients and or new diets. More info here: http://bunnyeatsdesign.com/our-growing-edge/

    Liked by 1 person

    1. Thank you so much for your kind words. We do eat vegetarian oftyen but not vegan. We have had a spate of parties and get togethers where meat is an intrinsic part on the menu. Sort of wanted to eat light and detoxify ourselves. So I thought of cooking vegan for a couple of days atleast 🙂

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    1. Thank you dear Linda. It is easily made with very few ingredients. And ofcourse your Mchermla Batendjel is one awesome way to cook this versatile veggie..truly delicious 🙂

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      1. Ana, that is the best right? I lost my mother many years ago. She was a fabulous cook and I still remember her amazingly flavorful food. Some foods just take us back to our childhood.

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  2. Ana, aubergine/ eggplant is my favourite. You way to stuff the aubergine, definitely, I will make it for my family later. Thanks for all the details. Also, I wish you can have more vegetarian or vegan dish, it is good for your health anyway! 🙂

    Liked by 1 person

    1. Thank you so much. Actually this recipe comes from the times when cooking was done with simple and natural ingredients. No fuss…No ado..
      We do have vegetarian food but usually have a non veg sidey. or non veg on the next meal. But this time we thought of going completely vegan for atleast a couple of days.

      Liked by 1 person

      1. I read somewhere that eggpants were originally white in color. Even after the farmers developed the blue variety the name stuck. I don’t know how far this is true though ☺

        Liked by 1 person

  3. I find cookign vegan food a little bit of a challenge, most likely as I am an avid cheese lover but you make it look so easy! The filling looks great and te aubergines just lovely! 🙂

    Liked by 1 person

    1. My mum would make this regularly for us when me and my brother were kids. She always thought it was a simple dish until she saw how everyone liked it. Thank you dear Sophie. I will convey your kind comments to my mom.

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