Baked Eggplant Stuffed with Curried Vegetables (Baingan ka Tikka)

Name: Baked Eggplant Stuffed with Curried Vegetables (Baingan ka Tikka)
Yield: 4
Ingredients: 2 small eggplants (1 pound or 450 g); 3 tablespoons olive oil; 1 teaspoon cumin seeds; 1 teaspoon black mustard seeds; 2 teaspoons toor dal, rinsed (optional); 1 small onion, finely chopped; 1 clove garlic, minced; 1-inch piece fresh ginger, minced or grated; 2 or 3 fresh green chilies, seeded and finely chopped; 1 tablespoon ground coriander; 1 teaspoon turmeric; 1/2 teaspoon ground cumin; 1/2 teaspoon garam masala; 1/4 teaspoon cayenne; pinch of asafetida (optional); 2 cups button mushrooms, chopped; 2 medium tomatoes, seeded and finely chopped; 1 cup fresh or frozen peas; 1/2 teaspoon sea salt, or to taste

Baked Eggplant Stuffed with Curried Vegetables (Baingan ka Tikka) was pinched from <a href="http://foodandspice.blogspot.com/2012/12/baked-eggplant-stuffed-with-curried.html" target="_blank">foodandspice.blogspot.com.</a>

"Baked eggplant stuffed with spicy curried vegetables and mushrooms — a great side dish or light dinner..."

INGREDIENTS

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2 small eggplants (1 pound or 450 g)

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3 tablespoons olive oil

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1 teaspoon cumin seeds

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1 teaspoon black mustard seeds

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2 teaspoons toor dal, rinsed (optional)

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1 small onion, finely chopped

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1 clove garlic, minced

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1-inch piece fresh ginger, minced or grated

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2 or 3 fresh green chilies, seeded and finely chopped

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1 tablespoon ground coriander

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1 teaspoon turmeric

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1/2 teaspoon ground cumin

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1/2 teaspoon garam masala

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1/4 teaspoon cayenne

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pinch of asafetida (optional)

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2 cups button mushrooms, chopped

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2 medium tomatoes, seeded and finely chopped

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1 cup fresh or frozen peas

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1/2 teaspoon sea salt, or to taste

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