“This is what I love about cooking – picking up a vegetable and making it the star of the show! This dish will steal the spotlight on any tablescape.” – Jackie Fraser-Dunfield, My Wooden Spoons

Stuffed Indian Eggplant in Red Wine Tomato Sauce
Course:
Appetizer, Side Dish
Ingredients
- 3 baby Indian eggplants
- 1 small zucchini cubed
- 3 medium green bulb onions halved
- 1 medium jar chunky tomato sauce
- 10 small cherry tomatoes halved
- 1 small red onion diced
- 3 cloves garlic diced
- 1/2 cup pumpkin and sunflower seeds mixed
- 2 Tbsp. sesame seeds
- 1/2 cup Panko bread crumbs
- 1/4 cup virgin olive oil or coconut oil
- 1/2 cup red wine
- 3-4 sprigs of thyme
- 1 tsp. cumin
- 1 to 2 Tbsp. curry powder
- 1/2 tsp. mustard seed
- 1 tsp. ginger
- 1 tsp. turmeric
- 1 tsp. sea salt
- 1/2 tsp. cayenne pepper
- 1 tsp. ground black pepper
- Squeeze of 1 fresh lemon
Preparation
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Prepare the eggplants: slice eggplants in quarters from bottoms to just before the stems and open slightly with your fingers.
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Heat oil in a frying pan. Add eggplants, sprinkle with sea salt and fry until slightly blistered. Remove and set aside.
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Make the stuffing: on a cookie sheet, spread pumpkin and sunflower seeds. Sprinkle with sea salt and virgin olive oil and toss well to coat.
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Place in the oven at 350 degrees F for 10 to 15 minutes until browned and popping. Remove and place on a paper towel to remove excess oil.
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In a small mixing bowl, combine the dry ingredients, Panko bread crumbs and dry spices.
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On a cutting board, finely chop the toasted seeds and add to bowl. Add 2 tablespoons oil and mix together to bind the stuffing.
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Make the sauce: in a frying pan, heat a small amount of oil, add garlic, red onion and long green onion halves. Heat for a few minutes, then add the tomato sauce, red wine and continue to simmer.
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Meanwhile, open the quartered ends of the eggplant and stuff each one with the panko seed stuffing then place upright in the tomato sauce.
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Add the halved cherry tomatoes and zucchini around the eggplants, then add the sprigs of thyme. You can also use chopped nuts if you desire.
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Top with sesame seeds and cover, simmering for 20 to 30 minutes. Check occasionally and add water to the sauce if necessary. Serve over a bed of white rice and enjoy!