Stuffed Baby Eggplant with Coconut and Roasted Legumes

Thenga Katarikai

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Cooks in every region of India stuff baby eggplants—the fillings range from minced meat to mashed vegetables. The Tamils in southern India fill their baby purples with fresh coconut and roasted legumes, both hallmark ingredients of this area’s cuisine. I served this as a side with Roasted Leg of Lamb with Raisin-Mint Sauce for a recent Christmas dinner. The bold flavors worked well with the equally robust lamb, and even a diehard eggplant-hater was co