This sauce is so thick and creamy and slightly sweet you'll want to slurp up every last drop and then lick the bowl clean. I'm not ashamed.....
No one is questioning whether or not this is a busy time of year, least of all me. While there are countless different traditions, faiths and even circumstances across the globe the Holidays are a unique and special time of year for most of us. I think it's safe to say that the people of the United States, while multi cultured are known for their spending and splurging habits. Myself included.
While I like to pride myself on being fairly modest and non self indulgent when it comes to material things, I find myself getting wrapped up {no pun intended} in the American way of Christmas most every year. More, more, more, more. And then the guilt sets in. It's not enough, it's too much, I need to volunteer/donate, why do I only do that once a year....... and so forth.
I made a small change this year. Very small yet extremely significant to how I feel about the Holidays and about myself. This year, I refocused.
I still bought the children several small gifts and one large one which was most definitely NOT on the initial plan, an Xbox One. Mind you I have major reservations about video games due to the tantrums, lack of the children's priorities and overall hassle involved. I still somehow got talked into (yeah, my arm was twisted) into buying one for the BIG family gift this year. Again, too much???
Nevertheless, I made a small change within this year. I have spent more time volunteering, giving and truly focusing on the immaterial parts of Christmas, which really, are what Christmas is all about.
While I have a lot of self reflection to do on this subject, I noticeably feel a warmth in my heart. The funny thing is, it's been one of the most hectic Holidays ever and yet I'm more at Peace than I have been in quite a while.
Of course being in my kitchen making stuffed eggplant in a rich and creamy spiced curry helps with the whole being at peace thing for me! Perfect for a cold night, I love how curries warm your tummy and soul and are my idea of the perfect comfort food.
This sauce is so thick and creamy and slightly sweet you'll want to slurp up every last drop and then lick the bowl clean. I'm not ashamed.....
TIME 40 MINUTES SERVES 6
7-8 baby eggplants (Indian eggplants), cut off end parts & make a cross cut (like Brussels sprouts, only cut halfway down the eggplant)
For the CURRY:
1 c yogurt
2 c water
1/4 c chickpea flour (besan)
1 t salt
1/2 t turmeric
1/4 t red chili powder
Blend w/whisk. Let stand at least ~15 min. (overnight is best)
Remaining Ingredients:
1/4 cup raw peanuts
1/4 cup sesame seeds (not toasted)
1/4 cup unsweetened coconut flakes
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon black pepper
2-4 tablespoons coconut oil {divided}
1/4 teaspoon fenugreek seeds
1/2 teaspoon cumin seeds
2 inch piece of ginger root, peeled and finely chopped
3/4 cup diced red onion
To a hot dry pan {cast iron or a ceramic Dutch oven is best}, add peanuts, sesame seeds and coconut flakes.
Stir and dry roast over medium-high heat.
Add salt, garam masala, & black pepper.
Once they are nice and brown, put in a blender & add 1/4 c water. Blend to a smooth paste. This is the stuffing. With a spoon, fill the eggplants as much as you can.
Heat a pan and add 1-2 T oil. Place eggplants in pan and roll in the oil; fry til they are nice and brown on all sides and about 80% done.
In another pan, prepare the curry using the ingredients above. To the hot pan, add 2 T oil and heat.
Add fenugreek seeds, cumin seeds, ginger root chopped red onion. Sauté for a few minutes so that onions are no longer raw. Add any leftover stuffing or any masala.
Add curry base (yogurt+water, spices and chickpea flour) and keep stirring until it comes to a gentle boil and thickens. Add eggplants that are mostly done and let them simmer in the curry sauce for a few minutes.
Serve w/rice or flatbread.
