Ingredients:
3 medium potatoes, well scrubbed and quartered ( peel or leave the peels on)
2 medium eggplants or 3 small eggplants, halved lengthwise
1 tablespoon cumin seeds
1 tablespoon vegetable oil
1 onions, finely minced
1 small fresh serrano chili peppers, seeded and finely minced
1 tablespoon minced fresh ginger
1 tablespoon black mustard seeds or 1 tablespoon brown mustard seeds
3 tablespoons finely chopped fresh cilantro
2 teaspoons garam masala
1 1/2 teaspoons salt
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 pinch cayenne pepper
1/2 lemons, juice of
1 tablespoon honey
1 tablespoon tomato paste
1 cup cooked chickpeas, slightly mashed ( I use well-drained canned)
Directions:
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 13×9 inch baking dish that has been sprayed with non-stick cooking spray.
Cover tightly with foil and bake at 400F for 45 minutes.
Sprinkle fresh cilantro over the top if desired and serve.
Servings: 4-6
Time preparation: 60 min.
Time total: 150 min.