Mediterranean Stuffed Eggplant with Chickpeas

Ingredients(for 1 medium stuffed baingan (eggplant) per serving)

• 2 medium Baingan (eggplant/brinjal) (Choose firm, fresh baingan)
• 1 cup Boiled chana (chickpeas) (Kabuli chana or kala chana)
• 1 small, finely chopped Onion (Pyaaz)
• 1 medium, finely chopped Tomato (Tamatar)
• 2, minced Garlic cloves (Lahsun)
• 1, finely chopped Green chilli (Hari mirch) - optional
• 1.5 tbsp Olive oil (Or mustard oil (sarson ka tel))
• 1/2 tsp Cumin seeds (Jeera)
• 1 tsp Coriander powder (Dhaniya powder)
• 1/2 tsp Red chilli powder (Lal mirch) - optional
• 1/4 tsp Turmeric powder (Haldi)
• to taste Salt (Namak)
• 2 tbsp, chopped Coriander leaves (Dhaniya patta)
• 1 tsp Lemon juice (Nimbu ras)

Instructions

1. 1

   Wash and slice the eggplants in half lengthwise. Scoop out the flesh, leaving a shell about 1 cm thick. Chop the scooped flesh and set aside.

   5 minutes

   Rub the insides of the eggplant with a little lemon juice to prevent browning.

2. 2

   Heat 1 tbsp olive oil in a tawa or kadhai. Add cumin seeds and let them splutter. Add chopped onions, garlic, and green chilli; sauté until golden.

   4 minutes

   Use medium flame to avoid burning the spices.

3. 3

   Add chopped tomato and cook until soft. Then add the reserved eggplant flesh, turmeric, coriander powder, and red chilli powder. Mix well and cook until the mixture is dry.

   5 minutes

   Add a splash of water if the masala sticks to the pan.

4. 4

   Add boiled chickpeas, salt, and half the coriander leaves. Mash lightly to combine. Turn off heat and stir in lemon juice.

   3 minutes

   Mashing some chickpeas makes the filling creamy and helps it bind.