Beyond Curry: Dry Masala-Stuffed Eggplants Recipe
This recipe creates a flavorful Indian dish featuring baby Italian eggplants stuffed with a dry, aromatic spice blend of chili, turmeric, cumin, and amchoor. The stuffed eggplants are then pan-fried until tender, resulting in a simple yet delicious main course or side dish.
Equipment
- 1 Chef's knife
- 1 Cutting Board
- 1 Small Bowl For mixing spices
- 1 Measuring Spoons
- 1 Large Skillet or Pot With a lid, if possible
Ingredients
Main
- 6 baby Italian eggplants
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1 1/4 teaspoon cumin powder
- 1/2 teaspoon amchoor powder dried mango powder
- 2 tablespoons vegetable oil divided
- Kosher salt
Instructions
- Wash and dry the baby eggplants.
- Trim the tops slightly and make two deep, perpendicular slits down the length of each eggplant, stopping just short of the stem end to keep the eggplant intact.
- In a small bowl, combine the red chili powder, turmeric powder, cumin powder, amchoor powder, and kosher salt.
- Carefully stuff the prepared spice mixture into the slits of each eggplant, pressing gently to fill.
- Heat 2 tablespoons of vegetable oil in a large skillet or pot over medium heat.
- Carefully place the stuffed eggplants in the hot oil in a single layer.
- Sear the eggplants for 2-3 minutes, turning occasionally, until lightly browned on all sides.
- Reduce heat to low, cover the skillet, and cook for 15-20 minutes, or until the eggplants are tender when pierced with a knife.
- Turn the eggplants occasionally during cooking to ensure even cooking.
- Serve hot as a side dish or main course.
Notes
Ensure the eggplants are slit deeply enough to hold the masala, but not cut all the way through. Mixing the spices thoroughly is key for even flavor. Cook the eggplants covered on low heat after the initial searing to allow them to soften completely without burning the exterior masala. If they seem dry during cooking, add a tablespoon or two of water and cover again to create steam. Adjust salt based on the saltiness of your kosher salt.