Indonesian Indian Stuffed Eggplant (Terong Bumbu Kari)

Ingredients

In the original Lebanese dish, Mahshi, the eggplant is stuffed with a mixture of rice, ground meat, and spices. However, in this Indonesian Indian adaptation, the stuffing is made with a blend of spices commonly used in Indian cuisine, such as turmeric, cumin, and coriander. The filling also includes a variety of vegetables and protein, adding more depth and texture to the dish. Additionally, the cooking technique and flavors are influenced by Indonesian cuisine, resulting in a unique fusion of flavors. We alse have the original recipe for Mahshi lift, so you can check it out.

• 4 large eggplants 4 large eggplants
• 1 cup (200g) cooked chickpeas 1 cup (200g) cooked chickpeas
• 1 cup (150g) mixed vegetables (carrots, peas, bell peppers), finely chopped 1 cup (150g) mixed vegetables (carrots, peas, bell peppers), finely chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 10g
• Fiber: 12g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut off the tops of the eggplants and carefully hollow them out, leaving a shell about 1/2 inch thick. Reserve the scooped-out flesh.
3. 3.
   In a pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
4. 4.
   Add the mixed vegetables and the reserved eggplant flesh to the pan. Cook for 5 minutes, until the vegetables are slightly softened.
5. 5.
   Add the cooked chickpeas, turmeric powder, cumin powder, coriander powder, chili powder, tomato paste, and salt. Mix well and cook for another 5 minutes.
6. 6.
   Stuff the eggplants with the filling mixture, pressing it down gently.
7. 7.
   Place the stuffed eggplants in a baking dish and cover with foil. Bake for 30-40 minutes, or until the eggplants are tender.
8. 8.
   Remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly.
9. 9.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Eggplants — Choose eggplants that are firm and shiny. Look for ones with smooth skin and no blemishes. To reduce bitterness, you can sprinkle salt on the cut sides of the eggplants and let them sit for 15 minutes before rinsing and using.

Tips & Tricks

• If you prefer a spicier dish, increase the amount of chili powder or add some chopped green chilies to the filling mixture.
• Serve the stuffed eggplants with steamed rice or naan bread for a complete meal.
• You can customize the filling by adding other vegetables like mushrooms or spinach.
• For a richer flavor, you can sprinkle some grated coconut on top of the stuffed eggplants before baking.
• Leftovers can be refrigerated and enjoyed the next day. The flavors will have further developed, making it even more delicious.

Serving advice

Serve the Indonesian Indian Stuffed Eggplant as a main course, accompanied by steamed rice or naan bread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Place the stuffed eggplants on a platter, arranging them neatly. Drizzle some extra tomato paste or a dollop of yogurt on top for an attractive presentation. Sprinkle with fresh cilantro leaves for a pop of green.