Stuffed Eggplant - Recipes - Atlanta Magazine

Stuffed Eggplant

When Bon Appétit released their list of the Top 50 Best New Restaurant Nominess for 2012, we were excited to see two Atlanta hotspots make the cut, including Asha Gomez's Cardamom Hill. In May our own Christiane Lauterbach wrote that "the freshness of the ingredients...permeates every aspect of the restaurant." Speaking of fresh, eggplants are in season now and, here, Gomez shares this recipe from her Saturday cooking classes.

1 baby eggplant
1 teaspoon chopped garlic
1 teaspoon chopped ginger
1 teaspoon shallots, diced
1 tablespoon tomato paste
1/2 cup water
1 teaspoon paprika
Salt and sugar to taste

1. For the eggplant, make four slits in the eggplant keep the stem intact. Deep fry the eggplant, season with salt, and and set aside.

2. For the paste, heat the oil and add shallots, garlic, ginger, and paprika. Saute until the shallots are golden brown. Add tomato paste and water, and cook on low flame until the sauce is a beautiful, thick paste. Stuff the eggplant with the paste.

Leave a comment:

· Subscribe to comments
Be the first to comment.

Get it fresh!

For inside scoop on restaurants, trends, and chefs subscribe to our dining newsletter, sent each Thursday. Plus, sign up for our recipe newsletter and get a new Southern recipe each Wednesday.