Eggplants, also called aubergines or brinjals are beautiful in color, texture and appearance. One can never get bored when cooking with eggplants. They can be stuffed, deep fried, served as a dip and integrated into any traditional cuisines. Eggplants belong to the nightshade family, which also includes tomatoes, sweet peppers and potatoes.
Recheio or recheado is a stuffing red masala usually used for seafood in Goa. However recheado can also be used for stuffing almost any vegetable. This is a great main course for vegetarians and vegans and comes to life with the unique flavors and spices of Goa.
Ingredients
About 12 small eggplants
Recheado masala ( http://goankhana.blogspot.ca/2015/11/recheado-masala-in-minutes.html)
1 large onion
1 teaspoon olive oil or coconut oil
Method
Slit the eggplants from the top towards the stem without going all the way to the bottom. See picture below. Add salt to taste and leave aside.
Make the recheio masala. Use a knife to insert and spread the masala in the eggplants.
Heat one teaspoon of oil. Add the onions and cook till translucent.
Add 2 heaped teaspoons of recheado masala to the pan and stir well to mix. Now add 1/2 cup of water and cook for about 2 -3 minutes.
Add a half cup of water. Add the eggplants gently and simmer until the eggplants are fully cooked. About 10 - 15 minutes. .
Check every few minutes to ensure the onions are not drying out. Add half cup of water at a time to the mix if it dries. Shake the pan gently to mix, taking care not to break the whole brinjals / eggplants
When the vegetables are cooked allow the curry to dry a little. Serve warm with rice or chapati.
i tried this recipe of yours and it really came out well. Tx so much :)
ReplyDeleteThanks for your feedback Marian. I am glad you enjoyed it.
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