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STUFFED EGGPLANT
Archana Adalja’s Recipe
Ingredients:
2 large eggplants
1 large bunch Coriander leaves
½ bunch Dill
½ bunch Parsley
1 carrot
1 zucchini
Juice of 1 lemon
3 tablespoons olive oil
2 cups dry brown chickpeas (kala chana)
2 teaspoons fresh ginger root chopped fine
1 teaspoon roasted crushed coriander seeds
1 teaspoon brown sesame seeds
1 teaspoon dried mango powder – aamchur
1 teaspoon mixed Italian seasoning
1 pinch black pepper powder
1 and a half teaspoon salt
2 tablespoons roasted peanuts coarse powder
1 tablespoon roasted dry chickpea (chana) coarse powder
2 tablespoons lightly roasted dry coconut powder
Method
- Wash and soak the dry brown chickpeas overnight.
- Drain and cook till a la dente, adding half a teaspoon of salt.
- Wash and dry eggplants. Leaving the ends intact, slice in half lengthwise.
- Gently, scoop out some portion from the middle of the eggplant, leaving sides intact to create a hollow.
- Finely chop the scooped portion of the eggplant.
- Chop coriander, parsley and dill finely.
- Mix in the chopped ginger and set aside.
- Mix together peanut powder, coconut, chick pea powder, mango powder, sesame seeds, coriander seeds, black pepper, 1 teaspoon salt and Italian seasoning and set aside.
- Add 2 tablespoons oil, mixing it in.
- Add the coriander, parsley, dill and ginger to the mashed eggplant.
- Add the dry spices and seeds mix to the mashed eggplant.
- Add cooked chickpeas.
- Add the lemon juice.
- Mix chopped eggplant, greens and spices together.
- Oil the inside of the eggplant with oil from remaining 1 teaspoon oil. Stuff the eggplant hollows with the stuffing mix.
- Brush sides with remaining olive oil.
- Place on a parchment paper lined baking sheet, cover with a foil and bake at 375 degrees for 30 minutes.
- Remove the eggplants from the foil.
- Bake uncovered for 5 minutes.
- Serve with carrots and zucchini juliennes.
