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!
Using your fingers, stuff the Easy Indian Spice Blend in each of the cross-wise slits made in the eggplants and set aside.
Turn the heat to medium-low. Place each stuffed baby eggplant slit side up in the pan (or cut eggplant). Sprinkle ~2 tbsp water on top and cover. Cook on medium-low heat until the stuffed eggplants are cooked through (15-20 minutes). Stir in between a few times and add small amounts of additional water (~1 tbsp at a time) if needed to evenly cook the eggplant.
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.
Once the eggplant is cooked (knife should go through gently), remove the cover, add in the cooked diced potatoes, onions, and bell peppers. Gently mix and fold everything together.
Turn the heat to medium. Sprinkle about 1/2 cups + 2 tbsp of the Easy Indian Spice Blend on top, followed by some water as needed to keep the dish from becoming dry (about 1/3-1/2 cup water slowly sprinkled in while cooking). Mix to combine and allow the dish to cook uncovered. If you are using different types of eggplant and did not stuff them with the spice mix, then sprinkle additional spice mix to taste on top.
Add 2-3 teasp salt (as needed to taste), and some chili powder (if using for spice).
Cook for an additional ~10 minutes, turn off the heat, and generously garnish with finely chopped cilantro.
To serve, (1) enjoy with cooked rice, fresh roti/tortilla, or (2) sandwich the Indian Spice Stuffed Eggplants & Potatoes in between two slices of bread (I typically use sourdough or whole wheat) and press in a sandwich maker until sealed, grilled, and crispy on both sides.
I usually choose to make option (2) above the following day with any leftovers and serve it with some ketchup (for the kids) or hot sauce.
Alternate Cooking Method (no stuffing eggplants) - Instead of stuffing the eggplants and pre-cooking the potato, you can follow this easier method of cooking. This method also allows the use of regular large eggplant (Italian or chinese) 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.
Indian Spice Stuffed Eggplants & Potatoes https://vegetariangastronomy.com/indian-spice-stuffed-eggplants-potatoes/