Beyond Curry Dry Masala Stuffed Eggplants Recipes

BEYOND CURRY: DRY MASALA-STUFFED EGGPLANTS RECIPE

Beyond Curry: Dry Masala-Stuffed Eggplants Recipe image

Each type of eggplant has its own unique character and consequently its own style of preparation. The fuller, dark purple ones are roasted, the longer lavender ones are sliced and fried and the small black ones become tiny morsels bursting with the flavors of stuffed spices.

Provided by Denise D'silva Sankhé

Time 20m

Yield 2

Number Of Ingredients 7

Ingredients

6 baby Italian eggplants
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 1/4 teaspoon cumin powder
1/2 teaspoon amchoor powder (dried mango powder)
2 tablespoons vegetable oil divided
Kosher salt

Steps:

Slit eggplants lengthwise into quarters, taking care not to cut all the way through. The stem should still hold the entire vegetable together. In a small mixing bowl, combine red chilli powder, turmeric powder, cumin powder, amchoor powder (dried mango powder), and 1 tablespoon oil into a paste. Season to taste with salt.
Gently open each eggplant, spoon 1/4 to 1/2 teaspoon of the paste (depending on the size of the eggplant) into each and spread with your fingers until it lightly coats the inside. Heat remaining oil in large heavy bottomed saucepan on high heat until shimmering. Carefully slide eggplants into oil. Stand back while doing this. Wait 20 seconds until one side is lightly fried. Gently turn each eggplant over to lightly fry the other side. Wait 20 seconds. Turn heat down to medium and cover. Allow to cook until completely tender, about 12 minutes total, opening once to turn eggplants over. Remove from heat, drain excess oil on a paper towel, and season with salt to taste. Serve hot with rotis (Indian bread) or with white rice and daal (lentil soup).

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