Indian Stuffed Eggplant recipe
All Recipes Side Dish Vegetables Eggplant
Ingredients
- 1 quart vegetable oil for frying 4 small eggplants, halved lengthwise ½ cup ghee (clarified butter) 1 large onion, finely chopped 2 cloves garlic, minced 2 teaspoons ground coriander 2 teaspoons vindaloo curry powder 1 teaspoon chili powder 1 teaspoon salt
Nutrition Info
- 263.8 caloriescarbohydrate: 12.4 gcholesterol: 32.8 mgfat: 24.3 gfiber: 6.6 gprotein: 2.2 gsaturatedFat: 9.4 gservingSize: -sodium: 298.9 mgsugar: 4.8 gtransFat: : -unsaturatedFat: : -
Directions Indian Stuffed Eggplant
Directions
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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.