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Recipe Detail Page
Stuffed Eggplant with Lentil-Cauliflower Curry & Cilantro Yogurt
Holiday 2023
The humble eggplant provides the perfect vessel for an international range of delicious vegetarian dishes. Here, it gets a South Asian spin with stewed cauliflower and lentils and a vibrant cilantro sauce on the side. To make the dish vegan, skip the cilantro sauce and serve it with plain plant-based coconut yogurt and lemon wedges.
Serves 6
CILANTRO YOGURT
1 1/4 cups (310 mL) full-fat plain Greek yogurt, divided
1 cup (250 mL) packed cilantro leaves
1 clove garlic, grated on rasp
1 tbsp (15 mL) fresh lemon juice
Salt to taste
EGGPLANT
1 cup (250 mL) small green lentils, such as Puy or Eston, picked over, rinsed
4 1/2 cups (1.25 L) water, divided
Salt to taste
3 medium eggplants, about 12 oz (340 g) each
2 tbsp (30 mL) canola oil, plus more for brushing
Freshly ground pepper to taste
1/2 tsp (2 mL) whole cumin seeds
1 medium onion, finely chopped
1 tbsp (15 mL) minced garlic
1 tbsp (15 mL) minced ginger
1 tsp (5 mL) garam masala
3/4 tsp (4 mL) cumin
3/4 tsp (4 mL) coriander
1/2 tsp (2 mL) turmeric
1/4 tsp (1 mL) cayenne pepper, or more to taste
1 cup (250 mL) Italian diced canned tomatoes with juices
3 cups (750 mL) very small cauliflower florets
2 tbsp (15 mL) chopped cilantro
Cilantro leaves to garnish
Steamed basmati rice or naan for serving
1. For the cilantro yogurt, place 3/4 cup (175 mL) yogurt, plus the cilantro and garlic in a food processor. Run machine until cilantro is very finely chopped and sauce is mint green, stopping to scrape down bowl. Transfer to a medium mixing bowl. Whisk in remaining 1/2 cup (125 mL) yogurt and lemon juice. Season with salt. Transfer to airtight container. Refrigerate up to 3 days.
2. For the eggplant, place lentils and 4 cups (1 L) water in a medium saucepan over high heat. When it comes to a boil, reduce heat to maintain a steady simmer. Cook, stirring occasionally, until tender, 15 to 18 minutes. Remove from heat and season with salt. If not using immediately, pour mixture into a roasting pan. Cool completely. Transfer to airtight container. Refrigerate up to 3 days. Drain before using.
3. Preheat oven to 425°F (218°C).
4. Cut eggplants in half lengthwise through stems. Pat cut sides dry with paper towel. Place on a parchment-lined baking sheet. Brush both sides with oil. Season with salt and pepper. Arrange cut sides down. Bake in lower third until soft and nicely browned on cut sides, about 25 minutes. Remove from oven, flip eggplant and let cool.
5. While eggplants are cooling, heat 2 tbsp (30 mL) oil in a large sauté pan over medium heat. Add cumin seeds and cook 30 seconds. Add onions. Cook, stirring occasionally, until starting to brown, 6 to 7 minutes. Add garlic and ginger. Cook 1 minute. Add garam masala, cumin, coriander, turmeric and cayenne pepper. Cook 30 seconds. Add tomatoes. Cook, stirring often, 2 minutes. Add cauliflower and 1/2 cup (125 mL) water. Season with salt and pepper. Stir to coat. Cover. When it comes to a boil, reduce heat to maintain a simmer. Cook, stirring occasionally, until cauliflower is al dente, about 5 minutes.
6. While cauliflower is cooking, score a 1/4‑inch (5-mm) border inside cooked eggplants. Scoop out flesh leaving a thin layer to give skin structure. Arrange eggplant shells evenly on baking sheet. Roughly chop scooped-out flesh. Drain off any excess liquid.
7. When cauliflower is done, remove lid and add lentils and eggplant flesh. Raise heat to medium. Cook, stirring often, to blend the flavours, about 3 minutes. Remove from heat. Stir in cilantro. Taste for salt.
8. Divide lentil curry evenly between eggplant shells, piling it on—they will really be more like rafts than boats. Return to oven, on middle shelf. Bake until hot, about 10 minutes. Remove from oven and carefully transfer with a large spatula to a serving platter. Sprinkle with cilantro leaves. Serve with cilantro yogurt and rice or naan.
Serves 6
