Stuffed Adagio™ Baby Eggplant

Great as a vegetarian first course or as a complete meal with a nice green salad.

• ¼ cup white sesame seeds, toasted
• ½ cup roasted peanuts
• 2 Tbsp. brown sugar
• 1 tsp. kosher salt
• ¼ tsp. ground cumin
• ½ tsp. ground tumeric
• ¼ tsp. chili flakes
• 1 clove garlic, minced
• ¼ cup cilantro, chopped
• 2 tsp. water
• 4 Tbsp. canola oil
• 4 Adagio™ Baby Eggplants
• ¼ cup vegetable stock

Instructions:

1. In a mini food processor mix sesame seeds, peanuts, sugar, kosher salt, cumin, tumeric, garlic and chili flakes. Transfer to a bowl and mix in cilantro and water to form a paste.
2. Cut Adagio™ eggplants into halves and scoop out a tablespoon of flesh. Stuff each half with teaspoon of the spice paste.
3. Heat a large non-stick skillet over medium heat and add canola oil. Fry Adagio™ eggplants for 3-4 minutes and add vegetable stock. Don’t worry if some of the mixture spills out, it adds to the flavor.
4. Turn heat to low and cover with a lid. Cook for 20 minutes or until eggplants are tender. Pierce with a knife to test. Remove from heat and transfer to a plate and serve.