Stuffed Indian Eggplants with Sesame-Peanut Masala


11nos Small Eggplants
50gr Toasted Sesame seeds
100gr Unsalted toasted peanuts
30gr Dark brown sugar
01nos teaspoon salt
1/2 teaspoon turmeric
01nos teaspoon chilli powder
01nos garlic clove
50gr Cilantro chopped
02nos teaspoons water
30ml Vegetable oil
50ml Water
Wash eggplants
Cut 01cm of the eggplants stems
Make a cross incision on the eggplants keeping 1/2cm from the stem.
Put sesame, peanuts, sugar, salt, turmeric, chili powder and garlic in a blender and grind the ingredients to form a paste.
Put the mix in a bowl and add the cilantro and the 02 teaspoons of water to form a paste.
Fill the eggplants with the paste making sure to spread it between the cross incision.
Pour the oil in a non stick pan when hot add the eggplants in a single layer.
Fry it for few minutes on each side and add 50ml water.
Cover the pan and cook for 20 minutes or till eggplants are soft.
Serve with steam rice, pickles, yoghurt, sliced cucumber, sliced tomato and lime.

Moringa and Shallot Sambar


Sambar Powder recipe

90 gm Channa Dal / Bengal Gram
90 gm Skinned Urad Dal / Black Lentils
60 gm Toor Dal / Yellow Lentils
30 gm Coriander seeds
10 nos. Dry Red Chilies
2 gm Fenugreek Seeds
2 sprigs Curry leaves
4 gm Cumin Seed
Pinch Asfotieda
3 gm Turmeric
Dry roast channa, toor and urad in skillet with red chillies.   As it gets toasty aroma, add the fenugreek, cumin & coriander seeds.  Let them get aromatic and lightly golden color.   Add turmeric pieces and asefotieda,  Cook for five more minutes at low heat.  Remove mix and cool in a pan.  Blend into fine powder in a coffee grinder.  Store in air tight container.
Moringa and Shallot Sambar
40 ml Corn Oil
3 gm Mustard Seeds
1 pc Dry Red Chili
1 pc Fresh Green Chili
2 sprigs Curry Leaves
30 gm Peeled Garlic
60 gm Sliced Red Onion
100 gm Peeled Shallots
1 gm Turmeric Powder
60 gm Sambar Powder
200 gm Toor dal (washed) / Yellow Lentils
200 gm Moringa / Drumstick
500 ml Water
15 gm Salt
10 gm Coriander Leaves
Heat oil in a sauce pan.  Add mustard seeds, curry leaves, chilies and wait until the mustards crackle.
Add garlic, shallot and cook until lightly colored to golden brown.
Add turmeric and sambar powder.  Cook till a toasty aroma of the chilies emanates.   Add the washed toor dal and water.
Add the moringa.
Let it simmer until the lentils are fully cooked.
Season with salt and serve hot garnished with coriander leaves.

Stuffed Zucchini and Eggplants with Red Quinoa and Amaranth.

50gr Red Quinoa
20gr Amaranth
270gr Red Peppers
250gr Yellow Peppers
430gr Zucchini cut lengthways
130gr Chopped eggplants
01nos Medium size chopped onion
30ml EVO oil
02nos Minced garlic
20gr mix chopped parsley and chives
Salt & Pepper
Preheat the oven at 180C.
Prepare the vegetables.
Cut the top off the bell pepper and set it aside.
Remove the seeds inside the bell pepper, keep it aside.
Scoop out the flesh inside the Zucchini, leaving a boat shaped ready to fill.
In a baking dish arrange the bell peppers, zucchini boats and the top of the pepper, Season and drizzle 20ml of EVO oil.
Bake the vegetables till almost soft around 20 minutes at 180C.
In the meantime add the other 10ml EVO oil in pan.
When hot add garlic and onions, saute’ till translucent .
Add the eggplants, zucchini flesh and cook for 10-15 minutes.
When ready keep it aside.
Boil red quinoa in salted water till soft and fluffy, do the same with amaranth.
When ready divide the stuffing.  Mix half with quinoa and the other half with amaranth.  Add parsley, chives and season each mixture.
Place mixed stuffing in the vegetables and bake at 180C for 10 minutes.
Serve warm or chilled.

Stuffed eggplants


04nos eggplants
08nos thick(1cm) slices of Camembert, Fontina, Halloumi or Mozzarella
08nos slices tomatoes
10ml EVO oil
Salt & Pepper
Basil leaves to decorate
Wash eggplants.
Make 4 length wise cut running down the eggplant.
Season and arrange the eggplants on a baking dish.
Alternate 01 slice of cheese and 01 slice of tomato for each slice.
Fill all the eggplants.
Brush eggplants with OVO oil.
Bake at 180C for 20 minutes or till eggplants are cooked.
Decorate with fresh basil leaves.