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Stuffed Eggplant Curry
Stuffed Eggplant Curry
Stuffed Eggplant Curry is a delicious dish made with eggplants that are filled with a flavorful mixture of spices, vegetables, and sometimes meat or tofu. The eggplants are then cooked in a rich curry sauce until tender and packed with all the flavors.
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Ingredients
- 4 medium sized eggplants (about 2 pounds)
- 1 cup chickpeas cooked, (optional)
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 2 tomatoes diced
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to your spice preference)
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil (vegetable or coconut oil)
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving a hollow shell. Chop the scooped-out flesh into small pieces and set aside.
- In a large pan, heat the oil over medium heat. Add the chopped onion and cook until translucent.
- Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
- Next, add the chopped eggplant flesh and cook until it softens, about 5 minutes.
- Add the diced tomatoes, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Stir well to combine all the flavors.
- If using cooked chickpeas, add them to the pan and mix well.
- Allow the mixture to simmer for about 5-7 minutes, until the flavors meld together.
- Stuff the hollowed eggplant shells with the curry mixture, pressing it down gently.
- Place the stuffed eggplants in a baking dish and cover with foil.
- Bake in the preheated oven for about 30-35 minutes, or until the eggplants are tender and cooked through.
- Once cooked, remove from the oven and sprinkle garam masala over the top.
- Garnish with fresh cilantro and serve hot with rice or naan bread.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 276kcal (14%)Carbohydrates: 45g (15%)Protein: 9g (18%)Fat: 9g (14%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 22mg (1%)Potassium: 1397mg (40%)Fiber: 19g (79%)Sugar: 21g (23%)Vitamin A: 710IU (14%)Vitamin C: 22mg (27%)Calcium: 88mg (9%)Iron: 3mg (17%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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