Tomato-Chickpea Curry in Eggplant Shells Recipe

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Tomato-Chickpea Curry in Eggplant Shells
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Ingredients
12
Count
Nutrition
391
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Set the rack in the middle of the oven and preheat to 450°F Lightly oil one or two roasting pans large enough to hold the eggplant halves in one layer. Add 1/8 inch of water.
  2. Leaving the stem intact, halve the eggplants lengthwise. Use the tip of a paring knife to score the flesh side deeply in a crisscross pattern. Brush the cut side with oil, season with salt and pepper, and set flesh side down in the roasting pans. Brush the skins with oil.
  3. Roast until the eggplants are tender and easily pierced with the tip of a paring kife, 18 to 25 minutes. (Check after 10 minutes and add more water, if needed.) When the eggplants are cool enough to handle, use a paring or grapefruit knife to create a 1/2-inch wall all around, and then scoop out the flesh. Coarsely chop the flesh (including seeds) and set aside. Lightly season the eggplant shells with salt and pepper, and reserve them in a warm place.
  4. To prepare the filling, first toast the mustard seeds: Heat 1 tablespoon of oil in a large, heavy saucepan over high heat. Stir in the mustard seeds, cover the pot, and leave the heat turned to high. Listen carefully: as soon as you hear the mustard seeds begin to pop against the lid, turn off the heat (remove to a cool burner if using an electric stove), and wait for the popping to subside. Most of the seeds should now be gray.
  5. Stir the onions into the mustard seeds and cook over medium-high heat, stirring frequently, until the onions start to brown, 4 to 5 minutes. Add a bit more oil during this time if the onions are sticking. Stir in the curry powder and cook for 10 seconds. Then add the tomatoes, chickpeas, coconut, reserved eggplant flesh, salt, and cayenne to taste. Cover and simmer over medium heat, stirring occasionally, until the chickpeas develop a curried flavor, about 15 minutes. During this time, add more curry and salt, if needed, and stir in a few tablespoons of water if the mixture becomes dry.
  6. Mound the filling into the eggplants shells. (If you have a little extra filling, enjoy a snack.) Garnish with a sprinkling of cilantro, if you wish, and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 391.47 Kcal (1639 kJ)
Calories from fat 135.57 Kcal
% Daily Value*
Total Fat 15.06g 23%
Sodium 213.76mg 9%
Potassium 704.98mg 15%
Total Carbs 58.28g 19%
Sugars 35.86g 143%
Dietary Fiber 12.18g 49%
Protein 9.11g 18%
Vitamin C 10.2mg 17%
Iron 3.1mg 17%
Calcium 82.8mg 8%
Amount Per 100 g
Calories 122.22 Kcal (512 kJ)
Calories from fat 42.33 Kcal
% Daily Value*
Total Fat 4.7g 23%
Sodium 66.74mg 9%
Potassium 220.11mg 15%
Total Carbs 18.2g 19%
Sugars 11.2g 143%
Dietary Fiber 3.8g 49%
Protein 2.84g 18%
Vitamin C 3.2mg 17%
Iron 1mg 17%
Calcium 25.9mg 8%

* 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

  • 8.3
    Points
  • 10
    PointsPlus

Good Points

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

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