Indian Stuffed Eggplant

Shana McCoy 0

"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."
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Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. Gently scoop out the flesh of the eggplants, reserving the skins and about 1/4 inch of the flesh. Deep fry the skins till crisp then remove and set aside upon paper towels.
  2. Heat ghee or oil and gently fry the onion and garlic until soft, about 4 minutes. Add coriander, chili powder, optional curry or vindaloo powders, and salt. Stir well for 2-3 minutes.
  3. Add the scooped out eggplant flesh and cook until soft, adding a little water if it starts to stick or scorch. Mash as you go, about 2-5 minutes.
  4. Pipe or spoon the spicy mashed eggplant into the fried skins and serve hot.



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