Recipe by Shana McCoy
"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!"
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vegetable oil for frying
eggplants, halved lengthwise
ghee (clarified butter)
onion, finely chopped
vindaloo curry powder
was looking for a recipe for some zucchini i had and found this recipe. instead of frying the skins of the zucchini i just stuffed them with the mixture and then baked for about 45min. my family really enjoyed this dish. we will def make again and eventually will try with eggplant, almost forgot added 1/4 cp of bread crumbs to zucchini mixture to help thicken it up before stuffing the skins
What a wonderful flavour. I baked these instead of frying but feel that the outcome was not compromised. I mixed up my own vindaloo curry spice. This will not be my last time to make these. I would suggest using an eggplant with a soft peel or expect to peel them once cooked. The skin was inedible. Without soaking them in salt water initially did affect the texture. Thank you for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Indian Stuffed Eggplant
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 219
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