Masala Stuffed Eggplant Recipe

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Masala Stuffed Eggplant
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Ingredients
18
Count
Nutrition
191
Calories
Total time
61
Minutes
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Ingredients:

Directions:

  1. Scoop out the pulp from the eggplant halves, leaving a 1/2-inch shell; coarsely chop the eggplant pulp; set aside pulp and shells.
  2. In a saucepan, bring 3 cups water to a boil over medium-high heat.
  3. Add in potatoes; cook for 15 minutes.
  4. Add in eggplant pulp, cover and cook for 3 minutes.
  5. Uncover the pan and keep cooking for about 5 more minutes (potatoes should be tender, not mushy; eggplant is soft but not falling apart).
  6. Take pan off of heat; drain well and reserve 1/4 cup of cooking liquid.
  7. Let cool.
  8. Mash the potatoes and eggplant with a fork; don't want it too smooth, so leave some chunks for texture; set aside.
  9. Add cumin seeds to a large dry cast-iron skillet over medium heat.
  10. Toast for 2-3 minutes or until browned and aromatic; stir often; transfer toasted seeds to a small bowl.
  11. Allow the skillet to cool slightly; spray with non-stick cooking spray.
  12. Place over medium heat and add oil; tilt skillet to coat.
  13. Add in the onion; cook and stir for 7 minutes or until just starting to brown.
  14. Lower the heat slightly and add in the chile pepper, ginger, mustard seeds and toasted cumin seeds.
  15. Cook and stir often for 3-4 minutes or until the mustard seeds start to pop.
  16. Add in the cilantro, garam masala, salt, coriander, turmeric, and cayenne, and reserved cooking liquid; stir to combine.
  17. Add the potato-eggplant mixture, lemon juice, honey, and tomato paste.
  18. Lower the heat, cook and stir to heat thoroughly.
  19. Add the chickpeas and stir to combine.
  20. Season more to taste if needed.
  21. Take skillet from heat.
  22. Stuff eggplant shells with potato-eggplant mixture.
  23. Place stuffed shells in a 13x9 inch baking dish that has been sprayed with non-stick cooking spray.
  24. Cover tightly with foil and bake at 400° for 45 minutes.
  25. Sprinkle fresh cilantro over the top if desired and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 191.19 Kcal (800 kJ)
Calories from fat 33.54 Kcal
% Daily Value*
Total Fat 3.73g 6%
Sodium 626.93mg 26%
Potassium 750.98mg 16%
Total Carbs 36.12g 12%
Sugars 14.27g 57%
Dietary Fiber 9.65g 39%
Protein 6.14g 12%
Vitamin C 10mg 17%
Vitamin A 0.7mg 22%
Iron 2.5mg 14%
Calcium 67.6mg 7%
Amount Per 100 g
Calories 59.25 Kcal (248 kJ)
Calories from fat 10.39 Kcal
% Daily Value*
Total Fat 1.15g 6%
Sodium 194.29mg 26%
Potassium 232.73mg 16%
Total Carbs 11.19g 12%
Sugars 4.42g 57%
Dietary Fiber 2.99g 39%
Protein 1.9g 12%
Vitamin C 3.1mg 17%
Vitamin A 0.2mg 22%
Iron 0.8mg 14%
Calcium 21mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.3
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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