Stuffed Eggplant (creamy Yennegai)

Stuffed Eggplant (Creamy Yennegai) is a traditional dish from Uttara Karnataka Cuisine, known for its rich and flavorful taste. This dish is made by stuffing small eggplants with a spicy and creamy coconut-based filling, creating a delicious and satisfying meal.

Vegetarian Gluten Free Main Course Uttara Karnataka Stuffed Eggplant Yennegai Uttara Karnataka Cuisine
Stuffed Eggplant (creamy Yennegai)

Ingredients

  • 8 small eggplants
  • 1 cup grated coconut
  • 2 tbsp poppy seeds
  • 1 tsp cumin seeds
  • 1-inch ginger, chopped
  • 4-5 garlic cloves
  • 2-3 green chilies
  • 1/2 cup roasted peanuts
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • Salt to taste
  • 2 tbsp oil
  • Fresh coriander leaves for garnish

Instructions

  1. Wash and slit the eggplants lengthwise without cutting through the stem.
  2. Grind the coconut, poppy seeds, cumin seeds, ginger, garlic, and green chilies into a smooth paste.
  3. Stuff the ground paste into the slit eggplants and set aside the remaining paste.
  4. Heat oil in a pan and add the remaining ground paste. Cook for a few minutes.
  5. Add turmeric powder, coriander powder, garam masala, and salt. Mix well.
  6. Place the stuffed eggplants in the pan, cover, and cook on low heat for 15-20 minutes.
  7. Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
15g
Protein
5g
Fat
20g

Supplies

Knife Cutting board Pan Grinder or Blender

Tools

Stovetop

Serving suggestions

Serve the Stuffed Eggplant with steamed rice or Indian bread for a wholesome meal.

Tips & tricks

Make sure to choose small and tender eggplants for this recipe to ensure a soft and creamy texture.

Cost

$10