Stuffed Aubergine (Eggplant) Steaks

This looked and sounded good so I thought I’d try this recipe. As much as my family loves Indian food, I have to say that I only own two Indian cookbooks: The Food of India and Indian Essence. The Food of India was my first cookbook and I would highly recommend it as gives the reader a thumbnail sketch into the ethos of Indian food, spices used, cooking methods and, of course, the legendary Indian hospitality. Aubergine (also known as eggplant) are native to the general Southeast Asian region of India and modern day Pakistan and was first domesticated there over 4000 years ago. Eggplant has been vastly under-used but thanks to Asian and Southern European influences in today’s cooking, it is finding its way into more and more dishes. It is a good meat substitute which also makes it attractive to vegetarians. Eggplant is bland in flavor, but it soaks up flavors of accompanying foods, herbs, and spices like a sponge, much like tofu.

Serves 4 (as an appetizer)
recipe from Indian Essence

400g aubergine (eggplant)
1/4 teaspoon salt

Stuffing:
200g potatoes, peeled and quartered
3 tablespoons vegetable oil plus extra to shallow fry
pinch of asafoetida
1 teaspoon chopped garlic
1 green chili, chopped
1 teaspoon cumin seeds
50g carrots, grated
50g cauliflower, grated
2 teaspoon ground coriander
1/2 teaspoon red chili powder
1/2 teaspoon ground turmeric
1/2 teaspoon raw sugar
1 tablespoon finely chopped ginger
3 tablespoons chopped coriander leaves

Cut 4 steaks from the widest part of the aubergine, each 2cm thick. Cut out the pulp from the centers, leaving a 1cm border intact. Sprinkle with the salt and set aside for 30 minutes. Meanwhile, make the stuffing. Cut the potatoes into even-sized pieces and par-boil in salted water for 5-7 minutes. Drain and leave until cool enough to handle, then grate finely.

Heat 3 tablespoons oil in a saute pan, wok or kadhai. Add the asafoetida and, as it sizzles, add the chopped garlic, green chili and cumin seeds. Sauté for a minute or two until the garlic is light brown in color and the cumin seeds crackle. Add the grated carrots and cauliflower and sauté for 5 minutes, then stir in the ground coriander, chili powder and turmeric. Sauté for 30 seconds. Add the grated potatoes, sugar, ginger and salt, and cook well for 12 minutes. Add the chopped coriander leaves then remove from heat and set aside.

Rinse the aubergine steaks carefully under cold running water and dry with paper towel. Place on a board and spoon the stuffing into the centers. Heat a thin film of oil in a non-stick frying pan. Using a fish slice (or metal spatula), lift the aubergine steaks into the pan and fry for about 2 minutes each side until golden. Remove and place on paper towel. Serve warm, garnished with coriander sprigs and accompanied by mustard yogurt chutney.

The Culinary Chase’s Note: Lovely flavors and textures happening in this dish! Cumin is one of my favorite spices and its nutty peppery flavor packs a punch especially when paired with chili.