North Indian Stuffed Eggplant
Submitted by bigoletruk
North Indian stuffed eggplant boats packed with spiced potato, peas, carrots and bell pepper, finished with toasted sesame seeds. Vegan and dairy-free with cumin, coriander, turmeric and ginger.
YIELD
4 servingsPREP
30 minCOOK
60 minREADY
90 minThis dish takes two halves of roasted eggplant and turns them into vessels for a North Indian-spiced potato and vegetable filling. Eggplant gets mashed into the mixture so nothing is wasted, and the boats go back into the oven to firm up and let the flavors marry.
Baking the eggplant cut-side down first is the move. The trapped steam softens the flesh from the inside without drying out the skin, which has to hold its shape later as the boat. Skip this step and the eggplant collapses when you try to mound the filling.
The spice base is built North Indian style: cumin and coriander seeds bloomed in hot oil with turmeric, cloves and chiles, then layered with fresh ginger and garlic. Adding the cumin to the oil before the onions, not after, releases its earthy depth into the fat where it can carry through the whole dish.
The soy cheese in the mashed potato keeps the recipe vegan while adding richness and a melty bind. Regular paneer or grated cheddar work just as well if dairy isn’t an issue.
Chef Tips
- Score the eggplant flesh in a crosshatch before roasting to speed up cooking and make scooping easier.
- Toast the sesame seeds in a dry pan for 30 seconds before sprinkling for a nuttier finish.
- Salt the eggplant lightly and rest 15 minutes before baking if your eggplants are older or seedy. This pulls out bitter juices.
- Serve with warm naan or basmati rice to mop up the filling.
Variations
- Stir a handful of chopped cilantro and a spoonful of mango chutney into the filling for brighter flavor.
- Swap potatoes for cauliflower florets to lighten the dish further.
- Top with a drizzle of coconut yogurt and tamarind chutney for a chaat-style finish.
Ingredients
Directions
Leaving stems on, slice eggplants in half lengthwise and place cut side down in pan.
Cover and bake at 375℉ (190℃) F for 30 to 40 minutes until tender.
While eggplant is baking, boil potatoes until tender and drain.
Mash with partially melted soy cheese in a large bowl.
Sauté onions and dried spices in oil for 1 minute.
Add garlic, ginger and sauté until onion is translucent.
Add carrots and cook 5 minutes.
Add peppers and peas and cook until just tender.
Stir in tomatoes and lemon juice.
Combine sautéed vegetables and potato mixture.
Mash eggplant pulp and push to side.
Mound a quarter of filling on each half.
Sprinkle with sesame seeds and bake for 15 minutes at 375℉ (190℃) F, uncovered.
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