Gluten Free Indian Stuffed Eggplant

Print Recipe

https://alcoeats.com/blogs/gluten-free/gluten-free-indian-stuffed-eggplant

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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