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Gluten Free Indian Stuffed Eggplant

Coriander Powder, Curry Powder, Red Chili Powder -

Gluten Free Indian Stuffed Eggplant

Prep Time: 10 minutes

Cook Time: 30 minutes

Note: All ingredients in blue is available at


 Ingredients Quantity
ALCO Curry Powder 2 tsp
ALCO Red Chili Powder 1 tsp
ALCO Coriander Powder 2 tsp
Salt 1 tsp
Garlic (minced) 2
Onion (finely chopped) 1 large
Ghee (clarified butter) 1/2 cup
Eggplants (halved lengthwise) 4 small
Vegetable oil for frying 1 quart



  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 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.
  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.


    - Recipe By Hayley Sugg