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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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