Japanese Eggplant with Jeweled Yam Stuffing

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Japanese Eggplant with Jeweled Yam Stuffing

 

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Serving Size : 6 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1/2 cup moong dal (split mung beans)

12 small Japanese eggplants -- (5 to 6 inches long)

1 tablespoon peanut oil

4 cloves garlic -- sliced thin

1 teaspoon cumin seeds

1 jalapeno pepper -- seeded and minced

1 1/2 tablespoons minced gingerroot

1 1/4 teaspoons garam masala

1 teaspoon ground coriander

1 teaspoon salt

1/8 teaspoon cayenne -- (optional)

1/4 teaspoon turmeric

3 cups water

1 jewel yam -- (about 1 pound) cut into 1/2-inch cubes

 

Yield: 6 servings * Prep Time: 25 minutes * Cooking Time: 40 minutes

 

Japanese eggplant, filled with bright orange yam and mung bean stuffing, is an

elegant alternative to a standard stuffed eggplant dish. Split mung beans are

available at most Asian markets.

 

1. Pick over the mung beans and rinse them well, then cover them with cold water

and soak for 3 hours.

 

2. With the tip of a paring knife, cut a long oval shape, reaching to 1/2 inch

of both stem and flower end of each eggplant. Hollow out the core of each

eggplant, below the oval, creating a pouch that may be stuffed. Use this

eggplant meat, steamed to thicken another sauce, or add it to a soup. Sprinkle

the pouch of each eggplant with a small amount of salt, then turn them, pouch

side down, onto a clean kitchen towel to sweat.

 

3. In a 9-inch nonstick skillet, heat the oil over medium heat until hot, but

not smoking. Add the garlic, cumin seeds, jalapeno, and ginger. Cook quickly,

stirring constantly for about 1 minute to allow the spices to release their

flavor. Drain the beans and add them, then stir in the garam masala, coriander,

salt, cayenne, and turmeric along with 1 cup of water. Bring this mixture to a

boil, then stir in the yams and the remaining water. Cook, stirring

occasionally, until the beans are tender, about 20 minutes. Remove this filling

from the heat. It may be prepared up to 3 days in advance if refrigerated in an

airtight container.

 

4. Stuff each eggplant with this filling, mounding it up over the top of the

eggplant. The eggplants can be stuffed up to 8 hours in advance if covered

tightly and refrigerated. Place the eggplants on a bamboo steamer rack (or a

makeshift steamer, page 6) over rapidly boiling water. Cover and steam until the

eggplants are tender, about 15 minutes. Serve immediately plain or accompanied

by garlicky kale sauce (page 178).

 

Cook's Note: Allow 3 hours soaking time for the dal.

 

 

Source:

" ISBN 0-89594-738-2 "

 

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Per Serving (excluding unknown items): 25 Calories; 2g Fat (81.0% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

359mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0