INDIAN SPICE STUFFED EGGPLANTS & POTATOES
This traditional Indian dish consists of eggplants and potatoes stuffed with a chickpea flour based filling. It's savory, it's sweet, very simple and easy to make with the use of with my Easy Indian Spice Blend!
Provided by Anjali Lalani
Categories Main Dish
Time 45m
Number Of Ingredients 12
Steps:
- Cut the top and bottom off of each baby eggplant so that they are each shaped like a cylinder.
- Using a knife, slit each eggplant cross-wise on the top of one side leaving some room at the end. Be careful to NOT slit them all the way through to the bottom of the eggplant (should be joined at the base). See images in the post.
- Using your fingers, stuff the Easy Indian Spice Blend in each of the cross-wise slits made in the eggplants and set aside.
- In a large wide non-stick pan, heat 1 teasp cooking oil on medium heat. Add the diced white onions and bell peppers and saute on medium-high heat for a few minutes until the onions start to become translucent. Set aside in bowl.
- Quickly wipe down the large non-stick pan with a wet paper towel to clean and cool it down.
- Heat the non-stick large pan again on medium heat and add 1 teasp cooking oil. Add the black mustard seeds and minced garlic and fry for ~30 seconds until the garlic starts to sizzle. Add the asafoetida (if using) and fry for a few additional seconds.
- Turn the heat to medium-low. Place each stuffed baby eggplant slit side up in the pan (or cut eggplant). Sprinkle ~2 tbsp water on top and cover. Cook on medium-low heat until the stuffed eggplants are cooked through (15-20 minutes). Stir in between a few times and add small amounts of additional water (~1 tbsp at a time) if needed to evenly cook the eggplant.
- While the eggplant is cooking, cook the potato (see notes below) so that it's tender, yet still firm. Peel, dice into large pieces, and set aside. See notes below on how to cook.
- Once the eggplant is cooked (knife should go through gently), remove the cover, add in the cooked diced potatoes, onions, and bell peppers. Gently mix and fold everything together.
- Turn the heat to medium. Sprinkle about 1/2 cups + 2 tbsp of the Easy Indian Spice Blend on top, followed by some water as needed to keep the dish from becoming dry (about 1/3-1/2 cup water slowly sprinkled in while cooking). Mix to combine and allow the dish to cook uncovered. If you are using different types of eggplant and did not stuff them with the spice mix, then sprinkle additional spice mix to taste on top.
- Add 2-3 teasp salt (as needed to taste), and some chili powder (if using for spice).
- Cook for an additional ~10 minutes, turn off the heat, and generously garnish with finely chopped cilantro.
- To serve, (1) enjoy with cooked rice, fresh roti/tortilla, or (2) sandwich the Indian Spice Stuffed Eggplants & Potatoes in between two slices of bread (I typically use sourdough or whole wheat) and press in a sandwich maker until sealed, grilled, and crispy on both sides.
- I usually choose to make option (2) above the following day with any leftovers and serve it with some ketchup (for the kids) or hot sauce.
Nutrition Facts : Calories 417 kcal, Carbohydrate 84 g, Protein 16 g, Fat 5 g, SaturatedFat 2 g, Sodium 969 mg, Fiber 31 g, Sugar 36 g, ServingSize 1 serving
EGGPLANT RAVAIYA
Ravaiya is the name of this traditional Gujarati dish, where whole small vegetables like okra, potatoes or the baby eggplant used here - ringan is the Gujarati term for eggplant - are stuffed with a chunky spice paste, a complexly flavored mixture of crushed peanuts, chiles, ginger and spices. As the eggplant cooks, that melts into a rich, nutty sauce, and the result is a remarkably full-flavored vegetarian meal in under an hour. You can serve this dish with basmati rice, or with Indian flatbreads like roti or paratha, the latter of which you can find frozen in some supermarkets and heat on your stovetop.
Provided by The New York Times
Categories dinner, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put all ingredients except for the olive oil and eggplants in a food processor, and pulse until the peanuts are ground. Add oil and pulse to combine; the mixture will resemble damp sand. Set aside.
- Cut a crosshatch in the bottom of the eggplant about three-quarters of the way up the fruit, leaving the stem intact. (In other words, you're making a deep plus-sign shape in the bulbous part of the fruit, so you can stuff it with the peanut filling.) Repeat with the remaining eggplants.
- Stuff each eggplant with a little of the peanut mixture, just enough to fill the hole. You should have some peanut mixture left over.
- Place the stuffed eggplants on their sides in a single layer on the bottom of a large pot or saucepan with a lid. The eggplants can overlap a little, but ideally they will all fit on the bottom of the pot. Dollop the leftover peanut mixture on top of and around the eggplants, and add 1 cup of water. Turn heat to medium and cover the pot. Let the eggplant cook at a simmer, adjusting the heat as necessary, for about 20 to 25 minutes, or until the eggplants are just tender when you poke them at the stem end with the tip of a knife.
- Taste the sauce for salt, and serve hot with basmati rice or Indian flatbreads.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 21 grams, Carbohydrate 32 grams, Fat 26 grams, Fiber 15 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 967 milligrams, Sugar 18 grams, TransFat 0 grams
BAINGAN ALOO(SPICED EGGPLANT POTATO INDIAN RECIPE)
Baingan Aloo is a quick and easy eggplant recipe with potatoes and spices. A vegan recipe that the whole family will love!
Provided by Vegan Richa
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- In a large pan, heat oil on medium heat for 2 minutes.
- Add in the mustard seeds and let them splutter.
- Add in the curry leaves and hing and give it a mix
- Add in the coriander seeds, cumin powder, ginger, garlic and chili and cook for 2 minutes
- Add in the potatoes and turmeric and mix well to coat. Cook for 2-3 minutes
- Add in the eggplants, tomato and salt and mix well to coat with all the spices.
- Cover and cook on low heat for 15-20 minutes stirring occasionally. I like my eggplants well cooked so i cook the dish for a few minutes longer. My mom likes hers just about done and not very mashed, so she cooks on low heat and doesnt stir it much.
- Serve hot garnished with freshly chopped cilantro leaves, with Rotis or Naan and a side dish of Daal(lentil curry)
Nutrition Facts : Calories 206 kcal, Carbohydrate 42 g, Protein 7 g, Fat 3 g, Sodium 313 mg, Fiber 16 g, Sugar 17 g, ServingSize 1 serving
POTATO-STUFFED EGGPLANTS WITH INDIAN SPICES
Usually stuffed veggies in Indian recipes are deep-fried, but pan-frying in this recipe works well too and it's healthier.
Provided by eatrealfood
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut eggplant in half longitudinally.
- Place cut side up in microwave and cook on high 5mins or just until soft enough that you can scoop out the pulp leaving a firm shell. Reserve these shells.
- Heat one tablespoon oil and add cumin seeds. Just as they crackle, add ginger, chilis cumin and coriander powders.
- Stir in the potatoes, tomato and salt; cover and cook about 5mins over medium heat.
- Mix in the mashed eggplant, reduce heat and let cook until the potatoes are completely soft.
- Take the eggplant shells and fill each half with this potato-pulp mixture.
- In a small bowl make a paste of the flour and water. Spread this paste in a layer over the potatoes, ensuring the top and sides of the stuffing are completely covered.
- Sprinkle the chopped cilanto over the paste.
- Heat remaining oil in a large skillet, and pan-fry the eggplant in it, stuffing side down. The flour paste will form a shell on it as it fries.
- Turn over and fry the skin side too, until it crisps up.
Nutrition Facts : Calories 163.4, Fat 7.4, SaturatedFat 1, Sodium 10.8, Carbohydrate 23.1, Fiber 5.7, Sugar 4.3, Protein 3.4
ALOO BAINGAN - EGGPLANT AND POTATO CURRY
Here's an easy Aloo Baingan (Eggplant/Aubergine and Potato Curry) recipe made with simple ingredients you likely have on hand. This is a Pakistani & North Indian-style vegan curry that's tasty enough to serve guests. Tested to perfection!
Provided by Izzah Cheema
Categories Main Course Side Dish
Time 55m
Number Of Ingredients 18
Steps:
- Slice off the stem of the eggplant. Then continue to slice the eggplant widthwise into 3/4 inch-thick rounds. Dice the rounds into 1-inch cubes.
- Place a large, nonstick skillet over medium-high heat. Add ¼ cup oil to lightly coat the bottom of the skillet. Add the eggplant in a single layer (you may need to do this in 2 batches) and pan-fry for 3 minutes, until golden brown. Then flip the pieces and pan-fry for another 2-3 minutes. Add oil as needed and distribute as needed because the eggplant has a tendency to absorb oil. Remove onto a plate and set aside. (See Note 1)
- Heat oil in a heavy bottomed pan over medium-high heat. Once hot, add the cumin seeds and allow them to sizzle for a few seconds. Add the onion and sauté, stirring frequently, until lightly golden (~8-10 min). Deglaze with 2 tbsp of water.
- Once the water dries up, add the garlic and ginger and sauté for another minute, until the raw smell disappears and the onions deepen in color. Add the tomatoes, green chili pepper, all spice powders (except garam masala), and salt. Cook until the tomatoes are soft and the oil begins to separate from them (~4-5 minutes). If needed, add 2 tbsp of water to deglaze the pan and help the tomatoes disintegrate into the masala.
- Once the oil has separated from the curry base/masala, add the potatoes. Sauté for another 2-3 minutes to soften. Add 1/2 cup water and stir to mix.
- Turn the heat down to low-medium, cover, and cook for 10 minutes. Stir in the pan-fried eggplant (See Note 2) and cook for another 15-17 minutes, stirring occasionally. If it's sticking to the bottom of the pan, deglaze with 1/4 cup of water. The eggplant should get mushy and the potato should be very tender.
- If needed, raise the heat and sauté for 2-3 minutes, until the oil starts to separate again and most of the eggplant has disintegrated into the masala.
- Adjust salt and seasoning if needed. Turn off the heat and sprinkle in cilantro, garam masala or chaat masala (if using), and lemon juice. Serve hot with roti, naan, or any type of bread.
Nutrition Facts : Calories 237 kcal, Carbohydrate 26 g, Protein 4 g, Fat 14 g, SaturatedFat 2 g, Sodium 1176 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 12 g, ServingSize 1 serving
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