Recipe:  Baingan ka Tikka (Baked Eggplant stuffed with Curried Vegetables)



Ingredients:

2 Tbs (30 ml) ghee 
6 small eggplants, each about 3 or 4 ounces (75 to 100 g), cut in half
lengthwise
1+1/2 tsp (7 ml) salt
1/2 tsp (2 ml) finely chopped garlic
1 tsp (5 ml) finely chopped fresh ginger root
1/4 cup (60 ml) finely chopped onions
1/2 tsp (2 ml) ground coriander
1 tsp (5 ml) garam masala
1/2 cup (125 ml) fresh green string beans, trimmed and cut into 1 inch (2
cm) pieces
1/2 cup fresh or frozen green peas
1 medium-sized carrot, peeled and finely chopped
1 cup (250 ml) finely chopped potato
2 medium-sized tomatoes, cored and coarsely chopped
3 Tbs (45 ml) finely chopped cilantro (fresh coriander, Chinese parsley)
1 Tbs (15 ml) finely chopped fresh mint

Instructions:

Spread 1 tablespoon (15 ml) of the ghee over the bottom and sides of a
baking pan large enough to hold the 12 eggplant halves. With a small spoon,
scoop the pulp out of the eggplant halves to leave a shell about 1/2 inch
(1 cm) thick. Sprinkle the shells with 1 teaspoon (5 ml) of the salt and
place them upside down on paper towels to drain. Chop the pulp finely and
set aside. Heat 1 tablespoon (15 ml) of the ghee in a heavy skillet over
moderate heat until a drop of water flicked onto it splutters instantly.
Add the garlic, ginger, and onions, and stir for 1 minute. Stir in the
ground coriander, garam masala, and the remaining 1/2 tsp (2 ml) of salt.
Then add the chopped eggplant pulp and cook for 6 or 7 minutes, stirring
frequently. Stir in the green beans, peas, carrots, potatoes, and tomatoes,
reduce the heat to low, cover and simmer for 5 minutes. Remove the skillet
from the heat and stir in the fresh cilantro and mint. Pat the inside of
the eggplant shells dry with paper towels and spoon the vegetable mixture
into them, packing it in firmly. Place the shells in the baking dish and
bake in the middle of a 350F (180C) for 25 minutes, until the vegetables
are tender. Serves 6 as a main dish, 12 as a side dish.