Potato-Stuffed Eggplants With Indian Spices Recipe

Name: Potato-Stuffed Eggplants With Indian Spices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 3 tablespoons vegetable oil; 1 teaspoon cumin seed; 2 tablespoons gingerroot, peeled and minced; 2 green chilies; 1 teaspoon ground cumin; 2 teaspoons ground coriander; 2 -3 medium potatoes, peeled and finely diced; 1 large tomatoes, finely chopped; 1/4 cup cilantro, chopped; salt, to taste; 2 tablespoons all-purpose flour; 2 tablespoons water

Servings: persons

1 large eggplant
3 tablespoons vegetable oil
1 teaspoon cumin seed
2 tablespoons gingerroot, peeled and minced
2 green chilies
1 teaspoon ground cumin
2 teaspoons ground coriander
2 -3 medium potatoes, peeled and finely diced
1 large tomatoes, finely chopped
1/4 cup cilantro, chopped
salt, to taste
2 tablespoons all-purpose flour
2 tablespoons water

1
Cut eggplant in half longitudinally.
2
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.
3
Heat one tablespoon oil and add cumin seeds. Just as they crackle, add ginger, chilis cumin and coriander powders.
4
Stir in the potatoes, tomato and salt; cover and cook about 5mins over medium heat.
5
Mix in the mashed eggplant, reduce heat and let cook until the potatoes are completely soft.
6
Take the eggplant shells and fill each half with this potato-pulp mixture.
7
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.
8
Sprinkle the chopped cilanto over the paste.
9
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.
10
Turn over and fry the skin side too, until it crisps up.

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large eggplant, 3 tablespoons vegetable oil, 1 teaspoon cumin seed, 2 tablespoons gingerroot, peeled and minced, and more.

Yes, Potato-Stuffed Eggplants With Indian Spices falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato-Stuffed Eggplants With Indian Spices

How did you like this recipe?

Frequently Asked Questions