Instructions: 8 SERVINGS VEGAN

The small Japanese eggplants have a milder, sweeter flavor than the big boys.

They are narrow, 6 to 8 inches long, and range in color from deep purple to white. For this recipe, the eggplants are slit lengthwise, filled with a mixture of caramelized onions, peanuts, spices and fresh herbs, then gently cooked, making them exceptionally succulent.

Slit eggplants lengthwise with 2 cuts, about 1/2 inch apart, keeping the stem end intact. Place them in a bowl of cold water for about 10 minutes to open cuts slightly and to avoid discoloration.

Meanwhile, in small heavy skillet, heat 1 1/2 tablespoons oil over medium heat. Add onion and jalapenos and cook, stirring often, until onion is soft, 5 minutes. Add turmeric, coconut and peanuts and cook, stirring often, 4 minutes. Add cumin, coriander, curry powder, salt and cilantro and cook, stirring occasionally, 2 minutes. Remove from heat and set aside to cool slightly.

Remove eggplants from water and pat dry. Stuff each eggplant with about I tablespoon of stuffing mixture by gently inserting it into the slits.

Heat a nonstick skillet, large enough to hold all eggplants in a single layer, over medium heat. Add 1 tablespoon oil; when oil is hot, transfer stuffed eggplants to pan. Drizzle remaining 1/2 tablespoon of oil over eggplants.

Cover and cook until lightly browned on one side, 6 to 8 minutes. Gently turn eggplants, reduce heat to low, cover and cook until tender, 8 to 10 minutes.

Serve immediately.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.