This space will likely be rather quiet until the new year as I spend time with my family and recover from a particularly stubborn and nasty chest cold.
In the meantime, I want to share my latest experiment with eggplant. This spicy, stuffed and baked dish makes for a most satisfying vegetarian meal, especially when served with a steaming hot bed of rice. It is rather easy to prepare and yet another excuse to warm the kitchen and your body too because it has some extra kick to really highlight the eggplant and vegetables that make up stuffing.
You likely will have more filling than you need, depending on the size of your eggplants. If you do, serve it along side the stuffed eggplant or save it for the next day and serve over a grain of your choice.
|Baked Eggplant Stuffed with Curried Vegetables (Baingan ka Tikka)|
|Recipe by Lisa Turner|
Published on December 22, 2012
Baked eggplant stuffed with spicy curried vegetables and mushrooms — a great side dish or light dinner
More eggplant dishes from Lisa's Vegetarian Kitchen you may enjoy:
Baked Gingered Chickpea Stew with Eggplant and Spinach
Eggplant Quinoa Bites with Pesto
Stuffed Eggplant Poriyal