Harissa Stuffed Eggplants
- 8 baby eggplants, stem intact
- 1/4 cup Harissa
- 1.5 tablespoon ginger paste (peel fresh ginger and make a grind it into a paste)
- 2 tablespoon tomato paste (canned tomato paste preferred as it has little water content)
- 3 tablespoon water
- 2 tablespoon coriander powder, (grind coriander seeds at home) – divided
- salt to taste
- 4 tablespoon oil + 1 tablespoon oil
- fresh coriander/cilantro for garnish
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Baby eggplants (8)
- Coriander, powder (2 tablespoon)
- Coriander/cilantro, fresh (1)
- Canned Goods
- Tomato paste (2 tablespoon)
- Condiments
- Ginger paste (1 1/2 tablespoon)
- Harissa (1/4 cup)
- Cooking & Baking
- Oil (4 tablespoon)
- Salt (1)
- Drinks
- Water (3 tablespoon)
Preparation
Read recipe preparation on ecurry.com
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Recipe Stats
Published February 15, 2012 (1 year ago).
19 people saved this recipe.
