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1
Scoop out the pulp from the eggplant halves, leaving a 1/2-inch shell; coarsely chop the eggplant pulp; set aside pulp and shells.
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2
In a saucepan, bring 3 cups water to a boil over medium-high heat.
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3
Add in potatoes; cook for 15 minutes.
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4
Add in eggplant pulp, cover and cook for 3 minutes.
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5
Uncover the pan and keep cooking for about 5 more minutes (potatoes should be tender, not mushy; eggplant is soft but not falling apart).
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6
Take pan off of heat; drain well and reserve 1/4 cup of cooking liquid.
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7
Let cool.
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8
Mash the potatoes and eggplant with a fork; don't want it too smooth, so leave some chunks for texture; set aside.
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9
Add cumin seeds to a large dry cast-iron skillet over medium heat.
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10
Toast for 2-3 minutes or until browned and aromatic; stir often; transfer toasted seeds to a small bowl.
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11
Allow the skillet to cool slightly; spray with non-stick cooking spray.
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12
Place over medium heat and add oil; tilt skillet to coat.
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13
Add in the onion; cook and stir for 7 minutes or until just starting to brown.
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14
Lower the heat slightly and add in the chile pepper, ginger, mustard seeds and toasted cumin seeds.
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15
Cook and stir often for 3-4 minutes or until the mustard seeds start to pop.
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16
Add in the cilantro, garam masala, salt, coriander, turmeric, and cayenne, and reserved cooking liquid; stir to combine.
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17
Add the potato-eggplant mixture, lemon juice, honey, and tomato paste.
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18
Lower the heat, cook and stir to heat thoroughly.
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19
Add the chickpeas and stir to combine.
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20
Season more to taste if needed.
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21
Take skillet from heat.
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22
Stuff eggplant shells with potato-eggplant mixture.
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23
Place stuffed shells in a 13x9 inch baking dish that has been sprayed with non-stick cooking spray.
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24
Cover tightly with foil and bake at 400u00b0 for 45 minutes.
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25
Sprinkle fresh cilantro over the top if desired and serve.
