Indian Stuffed Eggplant Recipe

Recipesfull introduces to you: Popular Recipes. (Indian Stuffed Eggplant Recipe). A little tricky and time consuming, this dish is a sure show stopper! Similar to potato boats, only spicy instead of cheesy. This dish is totally vegetarian and can be vegan just be substituting veggie oil for the ghee. If you want it mild, don't add the curry or vindaloo spices. If you want some kick to it, add your favorite curry or vindaloo blend. Fantastic with chicken tikka masala and tabouleh!

Brief

Prep 20 mins

Cook: 15 mins

Total: 35 mins

Servings: 8

Yield: 8 servings

Indian Stuffed Eggplant Recipe

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

Side Dish

Directions

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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.

Nutritional Information

Indian Stuffed Eggplant Recipe

Servings Per Recipe:8

Calories: 263.8

% Daily Value *

Protein: 2.2g 4%

Carbohydrates: 12.4g 4%

Dietary Fiber: 6.6g 26%

Sugars: 4.8g

Fat: 24.3g 37%

Saturated Fat: 9.4g 47%

Cholesterol: 32.8mg 11%

Vitamin A Iu: 542.9IU 11%

Niacin Equivalents: 1.5mg 12%

Vitamin B6: 0.2mg 12%

Vitamin C: 5.6mg 9%

Folate: 42.1mcg 11%

Calcium: 28.6mg 3%

Iron: 0.7mg 4%

Magnesium: 27.7mg 10%

Potassium: 436.1mg 12%

Sodium: 298.9mg 12%

Thiamin: 0.1mg 10%

Calories From Fat: 218.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.