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I'm a new job in a pickle, and today we're making a delicious stuffed eggplant dish.

Plans any shape off for this recipe?

We're gonna be using about a pound and 1/2 of these little baby cuticle eggplants over here.

And of course, we washed them.

I'm going to you know that this excess of the stem so we just chop it off and you're gonna slip them four ways.

So one this way die across the other way.

But not all the bits.

You want this park to remain intact because we're gonna be stuffing.

Hey, so just give you an idea, get a little fingers so very much all freedom to here and turn it around.

And what about me?

That's right.

Perfect for stuffing.

Now, remember, our thing to remember.

Actually, when you're purchasing these from your local grocery store is to find a plants that are similar in size because we want that wants to cook at the same levels.

If you pick little tiny ones and really big ones and trust me, they come.

They come in all shapes and sizes.

So if you pick the right size, similar sized ones.

You won't have issues.

Hey, okay, so here we have our about bucks, a pound and 1/2 of the plants, and then we're gonna work on our stuffing.

So in our masala, make sure it's a bunch of different spices and the ingredients are mixed together, and then it's gonna go inside the little slits that we just make.

So to start with, we have two tablespoons of basin or chickpea flour.

We have two tablespoons of sesame seeds, which were roasted or toasted and then roughly grown.

Four tables.

Those of roasted peanuts which have been ground.

It's half a tablespoon of Korean.

Your cover half a tablespoon of cumin, half a teaspoon of turmeric, one teaspoon of ritually, one teaspoon of cautionary one teaspoon god myself, one teaspoon sold half a tablespoon of sugar and finally, one tablespoon of copan and mix it well.

You wanna make sure that the open or oh really gets into all the flowers and all the spices looks done.

You just have to work at it a little bit and just make sure you don't see any dry powders around.

And once they're Mazzella is ready.

We can take our slipped a plants and see how they open up like that.

It's all we're gonna do is take a little portion of it and drop it in, turn it around, open up and drop it.

And basically, once you have it like this, just kind of press on it.

So it holds together, we're shocked the excess and keep it.

We're gonna continue stuffing the rest of the offense.

So one of the things to remember whenever you will be working with a planter's that they need to be cooked really quickly because you're captain, they need to be cooked really passer by the term black because of oxidation.

But if you're gonna use them a little later, then I suggest you soak them in water that we can stop that process for a little while and just drive him up.

Shake shake off excess water before something.

So all the eggplant stuffed look at that looks so pretty now, the way you said that plants might give you a little extra stuffing leftover or not.

Either way, But if you have anything left over, don't worry about it.

Don't throw it away because we can use it later on recipes working.

Now we're gonna go over to the stove and continue.

So have a nice large nonstick pan here on the stone.

We're gonna try to compete, and we have three tablespoons of coconut oil, and we're gonna wait till it heats up.

And once that opening oil is hot.

We have half a teaspoon of mustard seeds.

You let them.

But of course he's going out game or one tablespoon of ginger Got one tablespoon of nice garlic and green chiles.

Chopped dates, have you?

You want your ground?

We're gonna add our gently talked them so that they get coated in oil.

You don't want to make some, too, roughly so that the stuffing comes out.

But you want to make sure that all the oil it's coded and into the crevice is here.

And once it's quoted, we're gonna cover it and allow us to cook for about 3 to 4 minutes, said about three minutes or uncover and take a look.

Now we're gonna flip it and see how the eggplants are starting to get a little color.

And that's exactly the reason why I have said there was a big time because you don't want to overcrowd.

Otherwise, the chances of the eggplant breaking much higher.

We're gonna cover and cook for another three more minutes.

It's been about three more minutes.

Give that one more nice color on you.

And remember that remaining masala we talked about?

If there's any left over, just added at this point, we're gonna add 1.5 cups of water and two medium sized tomatoes, chopped makes, and we're going to just gently mix to make sure that eggplant doesn't get too overworked.

And now we're gonna cover and cook to the tender and be sure you keep starring in between three.

Let's take a look.

Months look really good, and we're gonna kind of test out to see if they're tender.

And the way we do that is, well, sick and life and kind of took it in.

And if it goes in very gently, like very smoothly, without any resistance, then we know that plant is tender and it's ready, and once in that stage we're going to keep the lid uncovered.

It is give a gentle mix first.

See the liquid is already starting to thicken up and become a nice sauce.

Turn up the flame a little bit, keep it uncovered and let it continue cooking.

So that way, Sure.

So they can have been going for about 2 to 3 minutes on the great.

He kind of looks I've been perfect on.

It will sink in over time because of the basin powder and everything.

So I think this is really gonna stop.

And it's a good time to check your salt to make sure that everything is OK.

Because sometimes that maybe, you know, he added water and we did not add any salt.

So good time to check on that.

Consistency is perfect.

See how nice and that can creamy that gravy is.

So the eggplant is done.

Look at it.

It looks absolutely gorgeous.

And I love the fact that they have their whole on the routine.

The shape So lovely.

Good job story.

Thank you.

So the final step now is to garnish it.

So we've got some cilantro.

That's it.

And finally squeeze a fresh line.

Who'll finish it off beautifully.

How gorgeous And places it's got such a fantastic aroma that peanuts, sesame seed.

Oh, the basin together.

Yeah, it smells, so let's give it a taste.

Tests cut a piece.

It's hot, it's still steaming.

Oh, it's gonna be so good.

Which bodies and go tender.

It is just getting into it so easy.

A little bit of that gravy flanked, super hot stuff hoping so.

Oh, I love a squeeze of lime.

A dog?

Yeah.

Perfect.

Finished.

Just Yeah, absolutely.

I love eggplant and you mentioned just plants.

And this is another one to our patrol.

Excellent.

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