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Grilled eggplant stuffed with spices

The aromatic spices and flavorful vegetables are baked with plenty of eggplant.

preparation time: 10 minutes, cooking time: 20 minutes, 2 people, lunch or dinner

◆ Material

Chili powder: 9g
Coriana Powder: 18g
Turmeric powder: 1.5 g
Garam Masara: 7g
Salt: 2-3 g

Foodily Oil: 25 ml
Cumin seed: 1 tablespoon
Onions: Miyachin 1/3 cup (new onions are not recommended because there are a lot of water)
Grated ginger: 1 tablespoon
Grated garlic: 1 tablespoon
Water: 1/3 cup

Way of making

1. Turn off dumplings

Take the washed dumplings and cut it vertically twice.


2. Apply 1 spice to the cut of dumplings

Combine all the spices in one bowl. Fill the dumplings with the spice paste.

3. Frit spices and flavor vegetables

Put oil in a fry pan that heats with low heat and put cumin seeds. when the popping sound is settled, add grated ginger and grated garlic, and fry it with low heat until the aroma stands.

4. Add onions and fry

Add onions and fry until it becomes translucent.cover it with a lid and one more tip is to fry slowly on low heat.

5. Add dumplings and steam

Slowly fry for about 2 minutes, add 1/3 cup of water and cover the frying pan and steam until the dumplings become softer. Furthermore, if water is needed, add appropriate amount of water.

4. Complete with Garnishing!

Sprinkle cilantro/coriander leaves just before eating.


Products used in this recipe

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