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.
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.