Beyond Curry: Dry Masala Stufffed Eggplants

Name: Beyond Curry: Dry Masala Stufffed Eggplants
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Indian, Asian
Ingredients: 1 teaspoons amchoor powder (dried mango powder); 6 baby Italian eggplants; 1 teaspoon red chilli powder; 1 teaspoons cumin powder; 2 servings Kosher salt; 1 teaspoons turmeric powder; 2 Tbsps vegetable oil divided

Beyond Curry: Dry Masala Stufffed Eggplants is a gluten free, fodmap friendly, whole 30, and vegan side dish. This recipe makes 2 servings with 477 calories, 14g of protein, and 17g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes roughly 20 minutes. A mixture of vegetable oil, chilli powder, cumin powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Slit eggplants lengthwise into quarters, taking care not to cut all the way through. The stem should still hold the entire vegetable together. In a small mixing bowl, combine red chilli powder, turmeric powder, cumin powder, amchoor powder (dried mango powder), and 1 tablespoon oil into a paste. Season to taste with salt.

Ingredients you will need

Turmeric

Chili Powder

Ground Cumin

Amchoor

Eggplant

Vegetable

Salt

Cooking Oil

Equipment you will use

Mixing Bowl

Gently open each eggplant, spoon 1/4 to 1/2 teaspoon of the paste (depending on the size of the eggplant) into each and spread with your fingers until it lightly coats the inside.

Ingredients you will need

Eggplant

Spread

Heat remaining oil in large heavy bottomed saucepan on high heat until shimmering. Carefully slide eggplants into oil. Stand back while doing this. Wait 20 seconds until one side is lightly fried. Gently turn each eggplant over to lightly fry the other side. Wait 20 seconds. Turn heat down to medium and cover. Allow to cook until completely tender, about 12 minutes total, opening once to turn eggplants over.

Ingredients you will need

Eggplant

Cooking Oil

Equipment you will use

Sauce Pan

Remove from heat, drain excess oil on a paper towel, and season with salt to taste.

Ingredients you will need

Salt

Cooking Oil

Equipment you will use

Paper Towels

Serve hot with rotis (Indian bread) or with white rice and daal (lentil soup).

Ingredients you will need

Lentil Soup

White Rice

Bread

Equipment

Mixing Bowl

Sauce Pan

Paper Towels

Ingredients

Servings:

1teaspoons

amchoor powder (dried mango powder)6

baby Italian eggplants 1teaspoon

red chilli powder 1teaspoons

cumin powder 2servings

Kosher salt 1teaspoons

turmeric powder 2Tbsps

vegetable oil divided

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Nigl Freiheit Gruner Veltliner. It has 4.7 out of 5 stars and a bottle costs about 18 dollars.