STUFFED INDIAN EGGPLANT
8 Indian eggplants
3 to 4 tablespoons hazelnut oil
1/4 cup toasted white sesame seeds
1/2 cup unsalted roasted hazelnuts
1 teaspoon minced or crushed garlic
1/4 cup finely chopped cilantro leaves
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
1/2 teaspoon cayenne pepper
2 tablespoon hazelnut oil
1. Put sesame,hazelnut,garlic,cilantro,sugar,salt,spice and oil into a food processor and pulse until coarsely chopped.
2.Make equally spaced cuts in eggplant and put filling between layers.
3.Pour the oil into a large skillet over medium heat to film the bottom. Fry the eggplants for 3 to 4 minutes, turning frequently, to brown them on two sides. Cover with a lids and cook for 15minutes, until tender.