|September 26, 2022

Gluten Free Indian Stuffed Eggplant

Gluten-Free Indian Stuffed Eggplant is a popular vegetarian Indian main dish made with baby eggplants. Each eggplant is stuffed with an aromatic spice mix and then slow-cooked in mustard oil to create a delicious and exotic dish.

    Let's Make Gluten Free Indian Stuffed Eggplant.

     

    Note: All highlighted ingredients are available at alcoeats.com

    Gluten Free Indian Stuffed Eggplant

    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. It is a delicious gluten free dish!
    Print Recipe
    Prep Time: 10 minutes Cook Time: 30 minutes

    Ingredients

    • ALCO Kashmiri Chili Powder - 1 tsp
    • ALCO Coriander Powder  - 2 tsp
    • 1 cup coconut milk
    • 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

    Method

    • Firstly, 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.
    • Then 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 for about 5 minutes.
    • Then stir in the ALCO Coriander Powder, ALCO Curry Powder, vindaloo powder, ALCO Kashmiri Chili Powder, and salt; continue cooking 2 to 3 minutes until the spices are very fragrant.
    • Then 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.
    • Then heat oil in a deep-fryer or large saucepan.
      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. 

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