Indian Spice Stuffed Eggplants Potatoes Recipes

POTATO-STUFFED EGGPLANTS WITH INDIAN SPICES

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.

INDIAN SPICE STUFFED EGGPLANTS & POTATOES

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.

EGGPLANT AND POTATO (INDIAN)

Steps:

• Heat oil over medium-high heat in a big skillet.
• When hot, put in the mustard seeds.
• When they start to pop, put in the vegetables. Stir once.
• Add seasonings. Stir and fry for a minute.
• Add 3 tablespoons of water, lower heat, cover, and simmer 10-15 minutes.
• Stir every now and then. If vegetables stick, add a little water.
• Dish is done when the potatoes are tender.