This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

Posted:

| View All »

left

1 of 15

right

Indian Stuffed Eggplant

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!"

Rate/Review | Read Reviews (1)

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 quart vegetable oil for frying
4 small eggplants, halved lengthwise
1/2 cup ghee (clarified butter)
1 large onion, finely chopped
2 cloves garlic, minced
2 teaspoons ground coriander
2 teaspoons vindaloo curry powder (optional)
1 teaspoon chili powder
1 teaspoon salt

Directions

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.

Footnotes

Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.