Indian Stuffed Eggplant

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• 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.