Potato-Stuffed Eggplants With Indian Spices

Recipe by eatrealfood
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.