ndian Stuffed Eggplant

ndian Stuffed Eggplant
  • 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


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

03/27/2018
ndian Stuffed Eggplant, recipe PT15M PT1H 5 455 calories

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