Crispy Eggplant Momos

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Crispy Eggplant Momos

Yield 6 (30 Momos)

Author Lucy Tweed

Cook time

30 Min

Total time

30 Min

Ingredients

• 1/2 brown onion, finely diced
• 3 tablespoons peanut oil
• 2 garlic cloves, smashed
• 1 eggplant (aubergine), cut into 1 cm (1/2 inch) cubes
• 1/2 teaspoon Szechuan peppercorns
• 2 tablespoons rogan josh curry paste
• 1 1/2 tablespoons black vinegar
• 1 teaspoon soft brown sugar
• 1 pack round gow gee wrappers
• 1 cup (260 g) Greek-style yogurt
• 2 tablespoons achar pickles

Instructions

1. Over high heat, in a large non-stick frying pan, sauté the onion for 5 minutes in 2 tablespoons of peanut oil.
2. Add the smashed garlic and cubed eggplant, then cook for a further 5 minutes.
3. Reduce the heat to medium, then stir through the Szechuan peppercorns and curry paste. Cook until fragrant and everything is softening, which should take around 10 minutes.
4. Remove from the heat and add the black vinegar and soft brown sugar. Stir well and allow the mixture to cool.
5. Place a teaspoon of the mixture in the center of a gow gee wrapper. Wet the edges with water and seal the momo by pressing the edges together. Repeat this step with the remaining wrappers and mixture.
6. In a large non-stick frying pan over medium heat, add the remaining 1 tablespoon of peanut oil. Fry the momos for 5 minutes, then add 1 cup (250 ml) of water and cover with a lid. Simmer for 10 minutes, or until the momos are cooked through and the liquid has been absorbed.
7. Serve the momos on a bed of Greek-style yogurt and garnish with achar pickles.

Nutrition Facts

Calories

117

Fat

8 g

Sat. Fat

1 g

Carbs

8 g

Fiber

3 g

Net carbs

6 g

Sugar

5 g

Protein

4 g

Sodium

54 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.