Stuffed Eggplant for Thanksgiving

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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

1. Wash and soak the dry brown chickpeas overnight.
2. Drain and cook till a la dente, adding half a teaspoon of salt.
3. Wash and dry eggplants. Leaving the ends intact, slice in half lengthwise.
4. Gently, scoop out some portion from the middle of the eggplant, leaving sides intact to create a hollow.
5. Finely chop the scooped portion of the eggplant.

6. Chop coriander, parsley and dill finely.
7. Mix in the chopped ginger and set aside.
8. 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.
9. Add 2 tablespoons oil, mixing it in.
10. Add the coriander, parsley, dill and ginger to the mashed eggplant.
11. Add the dry spices and seeds mix to the mashed eggplant.
12. Add cooked chickpeas.
13. Add the lemon juice.
14. Mix chopped eggplant, greens and spices together.
15. Oil the inside of the eggplant with oil from remaining 1 teaspoon oil. Stuff the eggplant hollows with the stuffing mix.
16. Brush sides with remaining olive oil.
17. Place on a parchment paper lined baking sheet, cover with a foil and bake at 375 degrees for 30 minutes.
18. Remove the eggplants from the foil.
19. Bake uncovered for 5 minutes.
20. Serve with carrots and zucchini juliennes.