Potato Stuffed Oval Eggplant Recipes

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.

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.

POTATO EGGPLANT CASSEROLE

Steps:

• Peel potatoes and eggplant and cut into 1/4 inch thick slices. Lightly brush both sides with olive oil and sprinkle with salt. Place on parchment paper and cook in the oven on 400 degrees or until soft. (approx. 15 minutes).
• Saute onions in olive oil until translucent. Add oregano, parsley, basil, cilantro, garlic, fennel, diced tomatoes, and veggie crumbles.
• In 9x13 glass dish, lightly coat the bottom with crushed tomatoes. Layer the bottom of the dish with potatoes. Spread on a layer of "veggie meat" sauce. Then add the layer of spinach. Layer the eggplant and top with remaining veggie sauce. Top the casserole with the soy mozzarella cheese.
• Salt and pepper to taste.
• Cover and bake at 400 degrees for 30-40 minutes.

POTATO-STUFFED OVAL EGGPLANT

Steps:

• 1. Place the eggplant halves, cut side up, in a microwave-safe dish. Cover and cook on high 5 minutes, or until quite soft. Let cool and lightly scrape out the pulp, leaving behind a 1/4 inch of flesh along the inside of the shell. In a separate bowl, mash the pulp.2. Heat 1 tablespoon oil in a small nonstick wok or skillet and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the ginger, coriander, and ground cumin, then mix in the potatoes, tomato, cilantro, green chili peppers, and salt. Cover the pan and cook over medium-high heat, stirring occasionally, about 3 minutes. Add the mashed eggplant, reduce the heat to low and cook until the potatoes are soft, about 15 to 20 minutes.3. Meanwhile, in a small bowl, mix together the flour and water to make a paste. Fill each eggplant half with the potato mixture and spread a layer of flour paste over the potatoes, making sure the top and sides are well covered by the paste. (For color contrast and visual presentation, this paste should encase only the potatoes inside the eggplants. The paste forms a shell, ensuring that the potatoes remain contained inside the eggplants when we pan-fry them.) Sprinkle the 2 tablespoons chopped cilantro on top of the paste.4. Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat and place the eggplants in it, stuffing side down. Pan-fry, watching carefully and reducing the heat, until golden, 3 to 4 minutes. Turn over and pan-fry the skin side until crisp, 2 to 3 minutes. Transfer to a serving platter and serve whole, or make 1-inch cuts all the way through the eggplant shell before serving.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.