31 Days of Home Cooked Meals - Monday, October 8th

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Indian Spiced Stuffed Eggplant

Indian Spiced Stuffed Eggplant Recipe

1/2 cup brown rice, preferably brown basmati, cooked
1 1/4 cups water
2 medium eggplants
4 Tbsp olive oil
2 cups diced onion
1 1/2 tsp salt
2 Tbsp minced garlic
1 Tbsp minced ginger
1 Tbsp paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp garam masala
1/2 tsp cayenne pepper
1 Tbsp tomato paste
pepper, to taste

Preheat oven to 400F. Cut eggplants in half lengthwise and score the cut sides in a criss-cross pattern. Take care not to cut through the skin. Brush the cut sides with oil. Brush the skin sides lightly with oil. Place them cut side down on a baking sheet and bake for 15 minutes. Flip them over and bake another 15 minutes or until they're soft. Remove them from the oven and set aside. Turn down the oven heat to 350F.

Heat 1 Tbsp oil in a large skillet over medium heat. Add onion and cook until it starts to soften. Add garlic and ginger and cook. Add spices and mix well. Stir in tomato paste. Remove from heat.

When eggplants are cool enough to touch, scoop out the pulp. Coarsely chop the pulp and add it to the onion mixture. Stir until combined. Stir in the rice and season with salt and pepper. Stuff each eggplant with equal amounts of the stuffing. Return the eggplants to the baking sheet and bake until heated through, about 20 minutes.