Ok, I know I have been flaunting this eggplant dish all over Instagram for the last few weeks, but I am finally ready to share!!
So, how was everyone’s weekend?
I was supposed to attend a Style Collective, SoCal sisterhood even yesterday in Redondo Beach, but I never made it….I was about 40 minutes away from the event and got into an unfortunate altercation on the 405-N that left me shaken up and too upset to continue on.
I will leave it at that, but in a nutshell, I turned right back around and came home to San Diego.
I am SUPER sad I missed the event and the opportunity to meet some bad ass ladies. I am hoping to put an event together in San Diego. Anyone interested?
Besides that, my weekend was rather chill.
Had dinner with a friend late on Saturday evening, followed up by a lazy Sunday filled with the adulting essentials of grocery shopping and working out.
Did you do anything fun?
Switching gears… E G G P L A N T.
As a child, I absolutely hated eggplant! It was the texture that bothered me over everything. Super slimy, ya know?
Over time, I have lost the animosity toward the eggplant itself, but still have the same feelings towards its slimy counterpart.
The key to this recipe is letting the eggplant dry out prior to baking so that it does not omit water, in turn becoming slimy.
I like to cut up the eggplants in to thick, meaty, rounds, about 2-3 inches thick. This well help when you need to remove some of the eggplant from the round to stuff in the potatoes.
After the eggplant rounds are cut, simply salt and place on a sheet to dry out for an hour, flipping at the 30-minute mark.
The salt will help draw out the moisture from the aubergine creating a little pool of water in the sheet.
This method is super useful and can be applied to things life eggplant parm, and eggplant lasagna. You don’t want a bunch of water ruining those cheesy dishes!
After the eggplant has dried for an hour, take a small spoon and remove the top layer of the eggplant, creating a small hole. Be very careful, as your spoon might go all the way through. You want to make sure there is a small layer of eggplant still left over so that your filling does not leak out everywhere.
When it comes to the filling be as creative as you like!
I stuffed it with lightly boiled potatoes that were then peeled, thrown into a hot pan with olive oil, cumin seeds and fresh ground chilies.
This potato dish reminds of me childhood and cane be eaten with this stuffed eggplant, with fresh roti, or even alone!
The cumin seeds give it some crunch and smokiness, while the chilies give it a pop of heat! (my favorite)
All that’s left it is to stuff the cooked potatoes into the eggplant, top with some panko or breadcrumbs for some extra crunch (if you like) then, time to bake!
Note: The dish can be a little dry on its own, so I topped it with a homemade tomato chutney, which I will be sharing with you soon!
I hope you all enjoy and have an amazing week.
This upcoming weekend will be a 3 dayer, so make this week work! xx
- 2 large eggplants
- 2-3 medium sized potatoes
- 2 tsps. cumin seeds
- 1 serrano or thai chili, chopped or ground finely
- salt to taste
- olive oil
- panko bread crumbs, optional
- Parmesan cheese, optional
- Cut eggplant in 2-3 inch thick rounds.
- Place on a lined baking sheet. Salt generously and let sit for 30 minutes. Flip and let sit for an additional 30 minutes. If there is a pool of water switch out the lining for a fresh one.
- While the eggplant is sitting, in a medium sized pan put a pot of salted water on to boil.
- Once the water has boiled add the potatoes, skin still on.
- Let boil for 18-22 minutes. The potatoes should still be firm but easily penetrated by a fork or knife.
- Once boiled, remove and let cool.
- Once cooled, remove the potato peel and cut potato in to 1/2 inch pieces.
- In a pan over medium low heat add olive oil.
- Once hot, add cumin seeds. Let cumin seeds toast for a few minutes. Make sure they do not burn, turn the heat down if necessary.
- Add chopped or ground serrano or that chili. Cook for 1 minute.
- Add in chopped potatoes and salt to taste.
- Stir to mix all ingredients together.
- Continue to cook on low for an additional 5 minutes. Remove from heat.
- Pre-heat oven to 400 degrees.
- With a small spoon remove the inner part of the eggplant leaving a thin film layer at the bottom.
- Stuff each eggplant with a 1-2 tablespoons of the potato mixture.
- Top with breadcrumbs, panko or Parmesan if you choose.
- Place stuffed eggplants in the oven.Check on them every 20 minutes until eggplant has reached desired consistency.
- Serve with a tomato chutney or your favorite sauce.
- Salting the eggplant will help dry it out and release moisture.
- When boiling the potatoes make sure they are not mushy or it will make it harder to cook in the oil with the cumin.
- With the leftover eggplant that has been removed either toss it in the potatoes while they are cooking or save the goodies for another dish.
- *Tomato Chutney Recipe coming soon