Indian Stuffed Eggplant
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 127.8
- Total Fat: 7.8 g
- Cholesterol: 0.0 mg
- Sodium: 591.7 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 4.9 g
- Protein: 2.5 g
View full nutritional breakdown of Indian Stuffed Eggplant calories by ingredient
Introduction
A unique appetizer for people who think they wouldn't like Indian spices. The tomato and onion in the stuffing is just delicous and a great starter. Use 4 baby eggplant instead of 2 small if available. A unique appetizer for people who think they wouldn't like Indian spices. The tomato and onion in the stuffing is just delicous and a great starter. Use 4 baby eggplant instead of 2 small if available.Number of Servings: 4
Ingredients
-
2 small graffiti eggplant, cut in half, scooped out, salted & drained
2 tablespoons canola oil
1 onion, sliced
2 tablespoons grated fresh ginger
1 large tomato, chopped
1 fresh bay leaf
1 tsp curry powder
1 tablespoon garam masala
1 teaspoon mustard seeds
1 teaspoon ground turmeric
1 teaspoon salt
1/3 c water
Directions
Preheat the oven to 425 degrees F.
Cut the eggplant in half lengthwise and scoop out the pulp and seeds to create a pocket on the inside of each half. To remove excess bitterness, generously salt the inside of the cut eggplant and let sit in a colander for 15 to 20 minutes. Rinse well to remove all the salt and then continue with the recipe.
Put 1 tablespoon oil in a large skillet over medium heat, add the onion and ginger and cook for 4 minutes, or until the onion is soft and golden. Add the tomato, bay leaf, curry powder, garam masala, mustard seeds, ground turmeric and season with salt. Cook the mixture for 5 minutes, stirring occasionally. Add the water and let it cook down. Let cool slightly and then spoon into eggplant. Close the eggplant around the stuffing and tie with string.
Put the remaining 1 tablespoon oil in a clean skillet and place over medium heat. Brown the stuffed eggplant on all sides and then place them on a baking sheet. Bake until tender, about 15 minutes.
Serve with plain yogurt an other cooling vegetables like tomato or cucumber.
Number of Servings: 4
Recipe submitted by SparkPeople user KARINSKANH.
Cut the eggplant in half lengthwise and scoop out the pulp and seeds to create a pocket on the inside of each half. To remove excess bitterness, generously salt the inside of the cut eggplant and let sit in a colander for 15 to 20 minutes. Rinse well to remove all the salt and then continue with the recipe.
Put 1 tablespoon oil in a large skillet over medium heat, add the onion and ginger and cook for 4 minutes, or until the onion is soft and golden. Add the tomato, bay leaf, curry powder, garam masala, mustard seeds, ground turmeric and season with salt. Cook the mixture for 5 minutes, stirring occasionally. Add the water and let it cook down. Let cool slightly and then spoon into eggplant. Close the eggplant around the stuffing and tie with string.
Put the remaining 1 tablespoon oil in a clean skillet and place over medium heat. Brown the stuffed eggplant on all sides and then place them on a baking sheet. Bake until tender, about 15 minutes.
Serve with plain yogurt an other cooling vegetables like tomato or cucumber.
Number of Servings: 4
Recipe submitted by SparkPeople user KARINSKANH.
