Masala Stuffed Eggplant Receta

Experience the magic of Crescent Dragonwagon's legendary vegetarian cuisine with this incredible Masala Stuffed Eggplant recipe! Adapted from her renowned Eureka Springs B&B, this dish is a flavor explosion. A labor of love (allow a generous afternoon!), it's richly rewarding as a stunning side or satisfying main course. Prepare to be amazed by the depth of flavor in every bite!

Preparación 45 min

Cocción 150 min

Calorías 345 kcal

Proteína 21g

Valoración Sé el primero

Receta Acciones

Comparte esta receta:

Receta Autor

El equipo de cocina de Forktionary

Adaptada de Food.com y probada y estandarizada por Forktionary.

Ingredientes para Masala Stuffed Eggplant

Potatoes
Eggplants
Cumin Seed
Vegetable Oil
1 medium onion, chopped
Serrano Chili Pepper
Fresh Ginger
Black Mustard Seeds
Fresh Cilantro
Garam Masala
Salt to taste
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (optional)
Lemon, Juice Of
Honey
Tomato Paste
Chickpeas

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Masala Stuffed Eggplant? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Cómo preparar Masala Stuffed Eggplant

Preheat oven to 375°F (190°C).
Wash and halve 2 large eggplants lengthwise. Score the flesh in a crosshatch pattern, taking care not to cut through the skin.
Generously salt the eggplant halves and place them cut-side up on a wire rack set over a baking sheet. Let them sit for 30 minutes to draw out excess moisture.
While the eggplant drains, prepare the filling. Sauté 1 medium chopped onion in 2 tablespoons of oil until softened. Add 1 inch ginger (grated), 2 cloves minced garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/4 teaspoon cayenne pepper (optional), and 1/4 cup chopped cilantro. Cook for 2 minutes.
Stir in 1 cup cooked lentils, 1/2 cup chopped tomatoes, 1/4 cup chopped cashews (optional), and salt to taste. Cook for another 5 minutes.
Pat the eggplant halves dry with paper towels. Spoon the masala filling into the scored eggplant halves.
Place the stuffed eggplants in a baking dish. Add 1/2 cup of water to the bottom of the dish.
Bake for 1 hour and 15 minutes, or until the eggplant is tender and the filling is heated through. You may need to add more water halfway through if the dish dries out.
Garnish with fresh cilantro and serve hot. Enjoy this unforgettable vegetarian masterpiece!

Nutrition Information (Approximate per serving)

Sodium

45 g

Sugar

56g

Fat

Carbs

22g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Sweets & Sides Side Dishes Vegetarian Proteins Bean & Lentil Recipes Indian American Healthy Vegetarian Gluten Free Summer Recipes Fall Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Main Dish Side Dishes Potatoes Vegetables Vegetarian Dietary Spicy Taste Mood 4 Hours Or Less

Preguntas frecuentes

¿Cuánto se tarda en preparar Masala Stuffed Eggplant?

Masala Stuffed Eggplant tarda unos 195 minutos de principio a fin: aproximadamente 45 minutos de preparación y 150 minutos de cocción.

¿Cuántas calorías tiene Masala Stuffed Eggplant?

Masala Stuffed Eggplant tiene aproximadamente 345 calorías por ración, con unos 21 g de proteína, 22 g de carbohidratos y 9 g de grasa.

¿Qué ingredientes necesito para Masala Stuffed Eggplant?

Los ingredientes principales de Masala Stuffed Eggplant son Potatoes, Eggplants, Cumin Seed, Vegetable Oil, Onion, Serrano Chili Pepper. Consulta la lista completa con cantidades más arriba.