Ingredients for Masala Stuffed Eggplant
- Potatoes
- Eggplants
- Cumin Seed
- Vegetable Oil
- 1 medium onion, chopped
- Serrano Chili Pepper
- Fresh Ginger
- Black Mustard Seeds
- Fresh Cilantro
- Garam Masala
- Salt to taste
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- Lemon, Juice Of
- Honey
- Tomato Paste
- Chickpeas
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How to Make Masala Stuffed Eggplant
- Preheat oven to 375°F (190°C).
- Wash and halve 2 large eggplants lengthwise. Score the flesh in a crosshatch pattern, taking care not to cut through the skin.
- Generously salt the eggplant halves and place them cut-side up on a wire rack set over a baking sheet. Let them sit for 30 minutes to draw out excess moisture.
- While the eggplant drains, prepare the filling. Sauté 1 medium chopped onion in 2 tablespoons of oil until softened. Add 1 inch ginger (grated), 2 cloves minced garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/4 teaspoon cayenne pepper (optional), and 1/4 cup chopped cilantro. Cook for 2 minutes.
- Stir in 1 cup cooked lentils, 1/2 cup chopped tomatoes, 1/4 cup chopped cashews (optional), and salt to taste. Cook for another 5 minutes.
- Pat the eggplant halves dry with paper towels. Spoon the masala filling into the scored eggplant halves.
- Place the stuffed eggplants in a baking dish. Add 1/2 cup of water to the bottom of the dish.
- Bake for 1 hour and 15 minutes, or until the eggplant is tender and the filling is heated through. You may need to add more water halfway through if the dish dries out.
- Garnish with fresh cilantro and serve hot. Enjoy this unforgettable vegetarian masterpiece!
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
56g
Fat
3g
Carbs
22g
