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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Scoop the inside out of the eggplant halves, leaving 1/4 inch of flesh attached to the skin. Roughly chop the removed eggplant, and set the shells aside. | 2. Heat the ghee in a large skillet over medium heat. Cook and stir the onion and garlic until the onion has softened and turned translucent, about 5 minutes. Stir in the coriander, vindaloo powder, chili powder, and salt; continue cooking 2 to 3 minutes until the spices are very fragrant. Stir in the chopped eggplant flesh, and cook until very soft, mashing as you go. Pour in a little water if needed to keep the eggplant from burning. Keep the mashed eggplant hot over low heat. | 3. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). | 4. Deep fry the eggplant halves in the hot oil until crisp, about 5 minutes. Drain upside-down on a paper towel-lined plate. Once drained, spoon in the reserved filling, and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	quart		-	-	-	-
eggplant lengthwise	4	halved		-	-	-	-
ghee butter	1/2	cup	clarified	-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
coriander	2	teaspoons	ground	10.728	1.9796	0.4453	0.6397
vindaloo curry powder	2	teaspoons		-	-	-	-
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
salt	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.