INDIAN STUFFED EGGPLANT
A little tricky and time consuming, this dish is a sure show stopper! Similar to potato boats, only spicy instead of cheesy. This dish is totally vegetarian and can be vegan just be substituting veggie oil for the ghee. If you want it mild, don't add the curry or vindaloo spices. If you want some kick to it, add your favorite curry or vindaloo blend. Fantastic with chicken tikka masala and tabouleh!
Provided by Shana McCoy
Categories Side Dish Vegetables Eggplant
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Scoop the inside out of the eggplant halves, leaving 1/4 inch of flesh attached to the skin. Roughly chop the removed eggplant, and set the shells aside.
- Heat the ghee in a large skillet over medium heat. Cook and stir the onion and garlic until the onion has softened and turned translucent, about 5 minutes. Stir in the coriander, vindaloo powder, chili powder, and salt; continue cooking 2 to 3 minutes until the spices are very fragrant. Stir in the chopped eggplant flesh, and cook until very soft, mashing as you go. Pour in a little water if needed to keep the eggplant from burning. Keep the mashed eggplant hot over low heat.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Deep fry the eggplant halves in the hot oil until crisp, about 5 minutes. Drain upside-down on a paper towel-lined plate. Once drained, spoon in the reserved filling, and serve hot.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 12.4 g, Cholesterol 32.8 mg, Fat 24.3 g, Fiber 6.6 g, Protein 2.2 g, SaturatedFat 9.4 g, Sodium 298.9 mg, Sugar 4.8 g
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Ponyville Players
[email protected]I've made this recipe several times now, and it's always a hit. It's a great dish to serve for company.
Oratile Kebalefhetse
[email protected]I'm always looking for new ways to cook eggplant, and this recipe is a keeper! It's simple to make and absolutely delicious.
Andrea D Vicenti
[email protected]This recipe is a great way to use up leftover eggplant. It's also a healthy and delicious dish.
Farheen Raifa
[email protected]I love the combination of flavors in this dish. The eggplant, the spices, and the yogurt sauce all work together perfectly.
Mozzi Chippa
[email protected]The instructions were a little unclear in some places, but I was able to figure it out. The dish turned out great!
Ilva Kolemani
[email protected]I made this recipe for a dinner party, and it was a huge success! Everyone loved it.
Sarah Hadžajlija
[email protected]This recipe was easy to follow, and the end result was delicious. I would definitely recommend it to others.
Fff Hhh
[email protected]I'm not a huge fan of eggplant, but this recipe changed my mind! The stuffing was so flavorful, and the eggplant was cooked perfectly.
Stephanie Nea
[email protected]The eggplant was a little mushy for my taste, but the flavor was still good.
Samanta Bhuiyan
[email protected]This Indian stuffed eggplant recipe was a hit! The flavors were incredible, and the eggplant was cooked to perfection. I will definitely be making this again.