Total Time
2hrs 30mins
Prep 1 hr
Cook 1 hr 30 mins

An adapted Crescent Dragonwagon recipe. I had the pleasure of staying at her B&B in Eureka Springs several times before she and her late husband closed it. I had never tasted such wonderful vegetarian cuisine in all my life. I have to have a free afternoon in order to make this but it is worth it to me. Excellent side dish or main dish.

Ingredients Nutrition

Directions

  1. Scoop out the pulp from the eggplant halves, leaving a 1/2-inch shell; coarsely chop the eggplant pulp; set aside pulp and shells.
  2. In a saucepan, bring 3 cups water to a boil over medium-high heat.
  3. Add in potatoes; cook for 15 minutes.
  4. Add in eggplant pulp, cover and cook for 3 minutes.
  5. Uncover the pan and keep cooking for about 5 more minutes (potatoes should be tender, not mushy; eggplant is soft but not falling apart).
  6. Take pan off of heat; drain well and reserve 1/4 cup of cooking liquid.
  7. Let cool.
  8. Mash the potatoes and eggplant with a fork; don't want it too smooth, so leave some chunks for texture; set aside.
  9. Add cumin seeds to a large dry cast-iron skillet over medium heat.
  10. Toast for 2-3 minutes or until browned and aromatic; stir often; transfer toasted seeds to a small bowl.
  11. Allow the skillet to cool slightly; spray with non-stick cooking spray.
  12. Place over medium heat and add oil; tilt skillet to coat.
  13. Add in the onion; cook and stir for 7 minutes or until just starting to brown.
  14. Lower the heat slightly and add in the chile pepper, ginger, mustard seeds and toasted cumin seeds.
  15. Cook and stir often for 3-4 minutes or until the mustard seeds start to pop.
  16. Add in the cilantro, garam masala, salt, coriander, turmeric, and cayenne, and reserved cooking liquid; stir to combine.
  17. Add the potato-eggplant mixture, lemon juice, honey, and tomato paste.
  18. Lower the heat, cook and stir to heat thoroughly.
  19. Add the chickpeas and stir to combine.
  20. Season more to taste if needed.
  21. Take skillet from heat.
  22. Stuff eggplant shells with potato-eggplant mixture.
  23. Place stuffed shells in a 13x9 inch baking dish that has been sprayed with non-stick cooking spray.
  24. Cover tightly with foil and bake at 400° for 45 minutes.
  25. Sprinkle fresh cilantro over the top if desired and serve.
Most Helpful

5 5

WOW! This was delicious and EASY! I halved the recipe, microwaved the potatoes and eggplant, used the spices I had on hand (ground cumin instead of cumin seeds, no mustard seeds), and served with a dollop of plain yogurt. My DH who claims to not like indian food gobbled this up. Thanks!