Spicy Masala Stuffed Eggplant with Chickpeas

Masala Stuffed Eggplant: A Flavorful Vegetarian Delight

Description:
Indulge in the exquisite flavors of Masala Stuffed Eggplant, a recipe adapted from Crescent Dragonwagon’s collection. Having had the privilege of experiencing her renowned vegetarian cuisine at her B&B in Eureka Springs, I can confidently say that this dish is a testament to her culinary brilliance. It’s a delightful, hearty recipe that doubles as an impressive side dish or a satisfying main course. Set aside an afternoon to prepare this flavorful creation, and you’ll be rewarded with a rich and savory vegetarian feast that’s sure to tantalize your taste buds.

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Preparation Time: 1 hour
Cooking Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes

Ingredients:

• 3 medium potatoes (peeled and diced)
• 2 medium eggplants (cut in half lengthwise)
• 1 teaspoon cumin seeds
• 1 large onion (finely chopped)
• 1 serrano chili pepper (finely chopped, adjust to taste)
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon black mustard seeds
• 1 teaspoon brown mustard seeds
• 3 tablespoons fresh cilantro (chopped, plus more for garnish)
• 1 1/2 teaspoons garam masala
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 tablespoon honey
• 1 tablespoon tomato paste
• 1 cup chickpeas (cooked or canned, drained and rinsed)

Instructions:

1. Prepare the Eggplants:

   • Begin by slicing the eggplants in half lengthwise. Using a spoon, scoop out the pulp, leaving about a 1/2-inch shell. Coarsely chop the extracted eggplant pulp and set aside, along with the empty eggplant shells.

2. Cook Potatoes and Eggplant Pulp:

   • In a medium saucepan, bring 3 cups of water to a boil over medium-high heat. Add the diced potatoes and cook for about 15 minutes, or until they begin to soften.
   • Add the chopped eggplant pulp to the saucepan. Cover and continue to cook for an additional 3 minutes. Uncover and cook for another 5 minutes until the potatoes are tender but not mushy, and the eggplant is soft but not falling apart.
   • Remove from heat, drain well, and reserve 1/4 cup of the cooking liquid. Allow the mixture to cool slightly.

3. Mash the Mixture:

   • Once cooled, mash the potatoes and eggplant together with a fork, leaving some chunks for texture. Set aside.

4. Toast Spices:

   • In a large dry cast-iron skillet over medium heat, add the cumin seeds. Toast them for 2-3 minutes, stirring frequently, until they are browned and aromatic. Transfer the toasted seeds to a small bowl and set aside.

5. Cook the Aromatics:

   • Allow the skillet to cool slightly, then spray with non-stick cooking spray. Return to medium heat and add oil, tilting the skillet to coat it evenly.
   • Add the finely chopped onion to the skillet. Cook and stir for about 7 minutes, or until the onion starts to turn golden brown.
   • Reduce the heat slightly and add the chopped serrano chili pepper, grated ginger, black mustard seeds, and the toasted cumin seeds. Cook and stir frequently for 3-4 minutes, or until the mustard seeds begin to pop.

6. Add Spices and Flavorings:

   • Stir in the chopped cilantro, garam masala, salt, ground coriander, turmeric powder, and cayenne pepper. Pour in the reserved cooking liquid and mix well to combine.

7. Combine Ingredients:

   • Add the mashed potato-eggplant mixture to the skillet. Stir in the lemon juice, honey, and tomato paste. Lower the heat and cook, stirring occasionally, until the mixture is heated through.
   • Add the chickpeas and mix to combine. Adjust seasoning to taste if necessary.

8. Stuff the Eggplant Shells:

   • Spoon the potato-eggplant mixture into the prepared eggplant shells, packing it in gently.

9. Bake:

   • Place the stuffed eggplant shells into a 13×9 inch baking dish that has been sprayed with non-stick cooking spray. Cover the dish tightly with aluminum foil.
   • Bake in a preheated oven at 400°F (200°C) for 45 minutes, or until the eggplant shells are tender and the stuffing is heated through.

10. Serve:

    • Once baked, remove the foil and sprinkle fresh cilantro over the top if desired. Serve hot as a flavorful side dish or a hearty main course.

Enjoy this Masala Stuffed Eggplant, a dish that brings a touch of Crescent Dragonwagon’s extraordinary vegetarian cuisine to your table. It’s a labor of love that’s well worth the time, perfect for a special meal or a satisfying vegetarian feast. 🌟🍆🍽️