Potato-Stuffed Eggplants With Indian Spices

Name: Potato-Stuffed Eggplants With Indian Spices
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Indian, Asian
Ingredients: 59 milliliters cilantro, chopped; 1 teaspoon cumin seed; 1 large eggplant; 2 Tbsps all-purpose flour; 2 Tbsps gingerroot, peeled and minced; 2 green chilies; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 2 mediums potatoes, peeled and finely diced; 6 servings salt, to taste; 1 large tomato, finely chopped; 3 Tbsps vegetable oil; 2 Tbsps water

You can never have too many side dish recipes, so give Potato-Stuffed Eggplants With Indian Spices a try. One serving contains 142 calories, 3g of protein, and 7g of fat. This vegan recipe serves 6. This recipe is typical of Indian cuisine. If you have chilies, gingerroot, ground cumin, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour.

Ingredients

Servings:

59milliliters

cilantro, chopped 1teaspoon

cumin seed 1large

eggplant 2Tbsps

all-purpose flour 2Tbsps

gingerroot, peeled and minced 2

green chilies 2teaspoons

ground coriander 1teaspoon

ground cumin 2mediums

potatoes, peeled and finely diced 6servings

salt, to taste 1large

tomato, finely chopped 3Tbsps

vegetable oil 2Tbsps

water

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian works really well with Gruener Veltliner, Riesling, and Sparkling rosé. 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. The Nikolaihof Hefeabzug Gruner Veltliner with a 4.3 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.