Gluten Free Indian Stuffed Eggplant
Prep Time: 10 minutes
Cook Time: 30 minutes
Note: All ingredients in blue is available at alcoeats.com
|ALCO Curry Powder||2 tsp|
|ALCO Red Chili Powder||1 tsp|
|ALCO Coriander Powder||2 tsp|
|Onion (finely chopped)||1 large|
|Ghee (clarified butter)||1/2 cup|
|Eggplants (halved lengthwise)||4 small|
|Vegetable oil for frying||1 quart|
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 ALCO Coriander Powder, ALCO Curry Powder, vindaloo powder, ALCO Red 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.