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: Recipe by Denise D'Silva Sankhe MMMMM .