Total Calories: 160
1. Place the eggplant halves, cut side up, in a microwave-safe dish. Cover and cook on high 5 minutes, or until quite soft. Let cool and lightly scrape out the pulp, leaving behind a 1/4 inch of flesh along the inside of the shell. In a separate bowl, mash the pulp.
2. Heat 1 tablespoon oil in a small nonstick wok or skillet and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the ginger, coriander, and ground cumin, then mix in the potatoes, tomato, cilantro, green chili peppers, and salt. Cover the pan and cook over medium-high heat, stirring occasionally, about 3 minutes. Add the mashed eggplant, reduce the heat to low and cook until the potatoes are soft, about 15 to 20 minutes.
3. Meanwhile, in a small bowl, mix together the flour and water to make a paste. Fill each eggplant half with the potato mixture and spread a layer of flour paste over the potatoes, making sure the top and sides are well covered by the paste. (For color contrast and visual presentation, this paste should encase only the potatoes inside the eggplants. The paste forms a shell, ensuring that the potatoes remain contained inside the eggplants when we pan-fry them.) Sprinkle the 2 tablespoons chopped cilantro on top of the paste.
4. Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat and place the eggplants in it, stuffing side down. Pan-fry, watching carefully and reducing the heat, until golden, 3 to 4 minutes. Turn over and pan-fry the skin side until crisp, 2 to 3 minutes. Transfer to a serving platter and serve whole, or make 1-inch cuts all the way through the eggplant shell before serving.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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