-
1
Set the rack in the middle of the oven and preheat to 450F.
-
2
Lightly oil one or two roasting pans large enough to hold the eggplant halves in one layer.
-
3
Add 1/8 inch of water.
-
4
Leaving the stem intact, halve the eggplants lengthwise.
-
5
Use the tip of a paring knife to score the flesh side deeply in a crisscross pattern.
-
6
Brush the cut side with oil, season with salt and pepper, and set flesh side down in the roasting pans.
-
7
Brush the skins with oil.
-
8
Roast until the eggplants are tender and easily pierced with the tip of a paring knife, 18 to 25 minutes.
-
9
(Check after 10 minutes and add more water, if needed.)
-
10
When the eggplants are cool enough to handle, use a paring or grapefruit knife to create a 1/2-inch wall all around, and then scoop out the flesh.
-
11
Coarsely chop the flesh (including seeds) and set aside.
-
12
Lightly season the eggplant shells with salt and pepper, and reserve them in a warm place.
-
13
To prepare the filling, first toast the mustard seeds: heat 1 tablespoon of oil in a large, heavy saucepan over high heat.
-
14
Stir in the mustard seeds, cover the pot, and leave the heat turned to high.
-
15
Listen carefully: as soon as you hear the mustard seeds begin to pop against the lid, turn off the heat (remove to a cool burner if using an electric stove), and wait for the popping to subside.
-
16
Most of the seeds should now be gray.
-
17
Stir the onions into the mustard seeds and cook over medium-high heat, stirring frequently, until the onions start to brown, 4 to 5 minutes.
-
18
Add a bit more oil during this time if the onions are sticking.
-
19
Stir in the curry powder and cook for 10 seconds.
-
20
Then add the tomatoes, chickpeas, coconut, reserved eggplant flesh, salt, and cayenne to taste.
-
21
Cover and simmer over medium heat, stirring occasionally, until the chickpeas develop a curried flavor, about 15 minutes.
-
22
During this time, add more curry and salt, if needed, and stir in a few tablespoons of water if the mixture becomes dry.
-
23
Mound the filling into the eggplant shells.
-
24
(If you have a little extra filling, enjoy a snack.)
-
25
Garnish with a sprinkling of cilantro, if you wish, and serve immediately.
-
26
Other Ideas:
-
27
If youre not fond of coconut, feel free to leave it out.
-
28
(You may need less salt.)
-
29
Substitute diced tomatoes with green chiles for the plain tomatoes.
