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.
- 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 tomato, finely chopped
- 1/4 cup cilantro, chopped
- salt, to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons water
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.