Masala Stuffed Eggplant Recipe
An adapted Crescent Dragonwagon recipe. I had the pleasure of staying at her B&B in Eureka Springs several times before she and her late husband c
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Cooking tools:
- Cast iron skillet
- Saucepan
- Chef's knife
- Cutting board
- Spoon
- Fork
- Colander
- Measuring cup
- Mixing bowl
- Wooden spoon
- Baking dish
- Aluminum foil
- Stove
- Oven
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 seed
- 1 tablespoon vegetable oil
- 1 onion, finely minced
- 1 small fresh serrano chili pepper, 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 lemon, juice of
- 1 tablespoon honey
- 1 tablespoon tomato paste
- 1 cup cooked chickpeas, slightly mashed (I use well-drained canned)
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