Seweryn Dominsky
Delicious Baked Garam Masala Aubergine Boats
Description:
Baked Garam Masala Aubergine Boats is a flavorful dish that brings together the zestiness of Indian spices and the earthiness of baked aubergine (eggplant). This delightful vegetarian dish is not only visually appealing but also brimming with flavors, making it a perfect choice for both everyday meals and special occasions.
Ingredients:
– 2 large aubergines (eggplants)
– 2 tablespoons olive oil
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 1-inch piece of ginger, grated
– 2 tomatoes, chopped
– 1 teaspoon garam masala
– 1/2 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt to taste
– Freshly ground black pepper to taste
– 1/2 cup cooked chickpeas
– 1/2 cup crumbled feta cheese (optional)
– Fresh cilantro (coriander) leaves for garnish
– Lemon wedges for serving
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Prepare the aubergines: Cut the aubergines in half lengthwise. Using a spoon, scoop out most of the flesh, leaving a small border around the edges to create “boats.” Finely chop the scooped-out flesh and set aside.
3. Brush the inside of the aubergine halves with 1 tablespoon of olive oil, and season with salt and pepper. Place them on a baking sheet, cut side up, and bake in the preheated oven for about 20 minutes, until they are tender and slightly golden.
4. Cook the filling: While the aubergines are baking, heat the remaining 1 tablespoon of olive oil in a pan over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
5. Add the garlic and ginger to the pan and cook for an additional 2 minutes, until fragrant.
6. Stir in the chopped tomatoes, garam masala, ground cumin, ground coriander, and turmeric powder. Cook for about 5 minutes, until the tomatoes have broken down and the spices are well combined.
7. Add the chopped aubergine flesh and cooked chickpeas to the pan. Cook for another 5-7 minutes, until the mixture is well combined and the aubergine is soft. Season with salt and pepper to taste.
8. Assemble the boats: Remove the baked aubergine halves from the oven. Spoon the filling mixture into each aubergine half, packing it in nicely.
9. Optional: Sprinkle the top of each filled aubergine with crumbled feta cheese.
10. Return the aubergine boats to the oven and bake for an additional 10 minutes, until the filling is heated through and the feta cheese (if used) is melted and slightly golden.
11. Garnish with fresh cilantro leaves and serve with lemon wedges on the side.
Enjoy your Delicious Baked Garam Masala Aubergine Boats hot, with a side of rice or flatbread!
