This traditional Indian dish consists of eggplants and potatoes stuffed with a chickpea flour based filling. It’s savory, it’s sweet, very simple and easy to make with the use of with my Easy Indian Spice Blend!
While the eggplant is cooking, cook the potato (see notes below) so that it's tender, yet still firm. Peel, dice into large pieces, and set aside. See notes below on how to cook.
Alternate Cooking Method - Instead of stuffing the eggplants and pre-cooking the potato, you can follow this easier method of cooking. Also allows the use of a regular large eggplant instead of baby eggplants. Follow the instructions above with these changes:
Asafetida (hing) - Although this powder is naturally gluten-free, it is almost always manufactured by diluting it significantly with wheat flour. There are some brands you can find that make it with rice flour. If you are uncertain and have a gluten-free diet, then you can easily omit this ingredient.
To Cook Potato - I typically use my Microwavable Steamer for this step by slicing the potato in half lengthwise, placing it in the steamer with 1-2 tbsp water at the base, and microwaving it for about 5 minutes. Allow the potato to cool with the cover off, peel, and dice into large sections. Alternatively, you can boil the potato, but be sure not to overcook so that it loses it's shape when diced.