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