Spicy Peanut-Stuffed Eggplants

• 8 small Japanese eggplants (1 lb.)
• 3 Tbs. mild peanut or vegetable oil
• 1/2 cup finely chopped onion
• 2 jalapeno peppers, seeded and minced
• 18 tsp. turmeric
• 1/4 cup sweetened flaked coconut
• 1/2 cup crushed roasted peanuts
• 1 1/2 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. curry powder
• 1 tsp. salt
• 2 Tbs. finely chopped fresh cilantro

1. Slit eggplants lengthwise with 2 cuts, about 1/2 inch apart, keeping the stem end intact.
2. Place them in a bowl of cold water for about 10 minutes to open cuts slightly and to avoid discoloration.
3. Meanwhile, in small heavy skillet, heat 1 1/2 Tbs.
4. oil over medium heat.
5. Add onion and jalapenos and cook, stirring often, until onion is soft, 5 minutes.
6. Add turmeric, coconut and peanuts and cook, stirring often, 4 minutes.
7. Add cumin, coriander, curry powder, salt and cilantro and cook, stirring occasionally, 2 minutes.
8. Remove from heat and set aside to cool slightly.
9. Remove eggplants from water and pat dry.
10. Stuff each eggplant with about 1 Tbs.
11. of stuffing mixture by gently inserting it into the slits.
12. Heat a nonstick skillet, large enough to hold all eggplants in a single layer (or cook in batches), over medium heat.
13. Add 1 Tbs.
14. oil; when oil is hot, transfer stuffed eggplants to pan.
15. Drizzle remaining 1/2 Tbs.
16. of oil over eggplants.
17. Cover and cook until lightly browned on one side, 6 to 8 minutes.
18. Gently turn eggplants, reduce heat to low, cover and cook until tender, 8 to 10 minutes.
19. Serve immediately.

eggplants, peanut, onion, peppers, turmeric, coconut, peanuts, ground cumin, ground coriander, curry powder, salt, fresh cilantro

Taken from www.vegetariantimes.com/recipe/spicy-peanut-stuffed-eggplants/ (may not work)