Masala Stuffed Eggplant

READY IN: 2hrs 30mins




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