Subj : Masala-Stuffed Eggplants
To   : All
From : Ben Collver
Date : Fri Sep 29 2023 13:16:37

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Dry Masala-Stuffed Eggplants
Categories: Indian
     Yield: 2 Servings

     6    Baby Italian eggplants
     1 ts Red chilli powder
   1/2 ts Turmeric powder
 1 1/4 ts Cumin powder
   1/2 ts Amchoor powder; (dried mango
          -powder)
     2 tb Vegetable oil; divided
          Kosher salt

 Total time: 20 minutes

 Slit eggplants lengthwise into quarters, taking care not to cut all
 the way through. The stem should still hold the entire vegetable
 together. In a small mixing bowl, combine red chilli powder, turmeric
 powder, cumin powder, amchoor powder (dried mango powder), and 1
 tablespoon oil into a paste. Season to taste with salt.

 Gently open each eggplant, spoon 1/4 to 1/2 teaspoon of the paste
 (depending on the size of the eggplant) into each and spread with your
 fingers until it lightly coats the inside. Heat remaining oil in large
 heavy bottomed saucepan on high heat until shimmering. Carefully slide
 eggplants into oil. Stand back while doing this. Wait 20 seconds
 until one side is lightly fried. Gently turn each eggplant over to
 lightly fry the other side. Wait 20 seconds. Turn heat down to medium
 and cover. Allow to cook until completely tender, about 12 minutes
 total, opening once to turn eggplants over. Remove from heat, drain
 excess oil on a paper towel, and season with salt to taste. Serve hot
 with rotis (Indian bread) or with white rice and daal (lentil soup).

 Recipe FROM: <http://www.seriouseats.com/recipes/2011/10/
 masala-stufffed-eggplants-recipe.html>

 Recipe by Denise D'Silva Sankhe

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