Indian Stuffed Eggplant

4.5
(4)

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!

2
2
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
8
Yield:
8 servings

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 (Optional)

  • 1 teaspoon chili powder

  • 1 teaspoon salt

Directions

  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.

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.

Nutrition Facts (per serving)

264 Calories
24g Fat
12g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 264
% Daily Value *
Total Fat 24g 31%
Saturated Fat 9g 47%
Cholesterol 33mg 11%
Sodium 299mg 13%
Total Carbohydrate 12g 5%
Dietary Fiber 7g 24%
Total Sugars 5g
Protein 2g
Vitamin C 6mg 28%
Calcium 29mg 2%
Iron 1mg 4%
Potassium 436mg 9%

* 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.