We love eggplant. When we happened upon baby, teardrop-shaped eggplant this weekend, we decided to try this recipe: https://cooking.nytimes.com/recipes/1018887-eggplant-ravaiya?smid=ck-recipe-iOS-share
Our modifications: first, in order to fit the eggplant in a single layer in our 12.75″ nonstick saute pan, we reduced the number of eggplant to six from eight. (We recommend testing the fit of these eggplant in the pan before cutting anything.) We then cut each baby eggplant into a cross shape (per the instructions). Second, we used 1 cup unsalted, shelled Virginia peanuts, which we roasted in a single layer in the toaster oven at 325/350 for about 20 mins). Third, we omitted the asofetida, substituted 1 tsp chickpea flour with 1 tsp all purpose flour, reduced salt to 2 tsp (from 1 Tbsp), and added 1 extra tsp sugar (based on tips from NYT noted).
Fourth, using our handheld blender, we blended ingredients in the following order (based on texture, from hardest to softest): jaggery sugar (which comes in a hard, mounded lump); roasted peanuts plus dry spices, flour, and sugar; microplaned ginger and garlic plus a seeded and minced serrano pepper; then finally 2 Tbsp canola oil (instead of olive).
Finally, after assembling the stuffed baby eggplant and sprinkling the remaining peanut mixture overtop, we heated the pan on medium heat and drizzled 1.5 Tbsp canola oil over the eggplants and peanut mixture. We let that lightly brown and sizzle for about 5 mins, and gently turned the eggplant once. We added 3/4 cup (instead of 1 full cup) of water, brought to a mild, bubbling simmer, and then covered the pan with a lid. We reduced to medium-low, then simmered until the eggplant was fork-tender (about 25 mins), then increased the pan to medium to sear the eggplant and tighten up the sauce a bit (8 mins).
We served with basmati rice. This was tasty, and one stuffed eggplant alone was fairly rich and filling. (Aug. 2022)
Cooking Adventures 