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   MSGID: 35083.fidonet_cooking@1:105/500 2d85004f   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Stuffed Eggplant   
    Categories: Indian, Eggplant, Stuffed veg   
         Yield: 4 Servings   
       
         6 sm Roundish eggplants   
         2    Ripe tomatoes   
         2 ts Coconut; freshly grated   
         2 ts Coriander powder   
         2 ts Cumin powder   
       1/2 ts Turmeric   
         2 ts Jaggery   
         1 tb Fresh ginger; grated   
       1/2 c  Water   
         4 tb Oil   
         2 ts Salt   
       1/2 c  Cilantro; chopped   
       
     Wash and make 4 slits lengthwise in each eggplant, but do not slice   
     through; slits should go only up to stalk. Grind coconut and ginger   
     powders together in an electric grinder; mix salt, and sugar   
     together. Stuff the eggplants with this masala. Any remaining masala   
     may be set aside. Heat oil in a wok and cook stuffed eggplants   
     gently, turning them until the color changes. Then add the tomatoes,   
     water, and remaining spices (if any) and cover with tight-fitting   
     lid. Cook for 5 minutes on low. Uncover and stir gently, so as not to   
     brek eggplants. Remove from heat when cooked and garnish with   
     cilantro leaves.   
        
     Recipe by The Taste Divine by Vanamali, 1993   
       
   MMMMM   
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