Indian Stuffed Eggplant

Name: Indian Stuffed Eggplant
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 1 teaspoon chili powder; 2 teaspoons vindaloo curry powder (optional); 4 smalls eggplants, halved lengthwise; 2 cloves garlic, minced; 118 milliliters ghee (clarified butter); 2 teaspoons ground coriander; 1 large onion, finely chopped; 1 teaspoon salt; 946 milliliters vegetable oil for frying

Indian Stuffed Eggplant

The recipe Indian Stuffed Eggplant could satisfy your Indian craving in approximately 35 minutes. This recipe makes 8 servings with 267 calories, 3g of protein, and 24g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive side dish. It is a good option if you're following a gluten free, whole 30, and vegetarian diet. If you have ground coriander, vindaloo curry powder, vegetable oil, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Eggplant

Pasta Shells

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.

Ingredients you will need

Chili Powder

Coriander

Eggplant

Garlic

Spices

Onion

Ghee

Salt

Equipment you will use

Frying Pan

Pour in a little water if needed to keep the eggplant from burning. Keep the mashed eggplant hot over low heat.

Ingredients you will need

Eggplant

Water

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Deep fry the eggplant halves in the hot oil until crisp, about 5 minutes.

Ingredients you will need

Eggplant

Cooking Oil

Drain upside-down on a paper towel-lined plate. Once drained, spoon in the reserved filling, and serve hot.

Equipment you will use

Paper Towels

Equipment

Frying Pan

Sauce Pan

Paper Towels

Ingredients

Servings:

1teaspoon

chili powder 2teaspoons

vindaloo curry powder (optional)4smalls

eggplants, halved lengthwise 2cloves

garlic, minced 118milliliters

ghee (clarified butter)2teaspoons

ground coriander 1large

onion, finely chopped 1teaspoon

salt 946milliliters

vegetable oil for frying

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Essay Chenin Blanc Blend with a 4.7 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.