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1
1 tablespoon fresh lemon juice, more to taste Preheat the oven to 375F.
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2
Oil two rimmed baking sheets.
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3
Slice the eggplants in half lengthwise.
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4
Score the flesh in a crosshatch pattern and lightly sprinkle with salt.
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5
Brush the cut surface generously with oil and place the eggplant halves on the baking, sheets, cut side down.
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6
Brush the skins with oil.
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7
Bake, uncovered, until the flesh is tender and golden brown, 35 to 40 minutes.
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8
While the eggplants bake, make the potato-vegetable filling.
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9
In a saucepan, cover the potatoes with water and stir in 1 teaspoon of the turmeric and 1/2 teaspoon salt.
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10
Cover and bring to a boil.
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11
Reduce the heat and cook until tender, about 15 minutes.
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12
Heat the oil in a saucepan on medium-low heat.
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13
Cook the onions and garlic, sprinkled with salt, for about 10 minutes, covered, stirring occasionally.
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14
Add the carrots and a tablespoon of water, cover, and cook for 5 minutes.
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15
Add the bell peppers and cook, covered, for 3 or 4 minutes.
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16
While the vegetables cook, mix together the cumin, coriander, cayenne, cloves, ginger, and the remaining 1 teaspoon of turmeric in a small bowl Stir the spice mixture into the vegetables and cook on low heat for a minute or two.
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17
Stir in the peas and cook, covered, until all of the vegetables are tender, 2 or 3 minutes.
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18
When the potatoes are done, drain them.
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19
In a large mixing bowl, mash the potatoes with the cream cheese and lemon juice.
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20
Add the vegetable mixture to the mashed potatoes and stir well.
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21
Add more salt and/or lemon juice to taste.
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22
When the eggplant halves are done, flip them over with a spatula and make a well in each by pushing the flesh to the sides a little.
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23
Mound some filling onto each eggplant half right out to 1/2-inch from the edges.
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24
Transfer them to clean, oiled baking sheets or pans.
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25
Bake at 350F until piping hot, 20 to 30 minutes.
