Stuffing vegetables makes them seem really fancy for not much extra effort, and it turns out eggplant is perfect for this. The following is the recipe I used (which is almost the same as one I found in this really old book I have called The Vegetarian Kitchen), but its more of a guideline. I imagine you can cook up pretty much any combination of vegetables and spices you want and toss them in, so go nuts!
Cut the eggplant in half lengthwise and boil for 5 minutes (make sure you don’t overdo it). Scoop out the eggplant, leaving a 1/4 inch shell. Saute 1 onion, 1 zucchini, 2 cloves of garlic and about 1/2 teaspoon of each: cumin, garam masala, paprika and ground ginger. When the vegetables are soft add the eggplant flesh, 1 chopped tomato, 1 cooked potato (mashed or chopped up) and 1 tablespoon of tomato paste. Mush that around a bit and cook for a few minutes, and season with salt and pepper. Place the eggplant shells in a lightly oiled baking dish and fill them with the cooked veggies, bake at 350 for 20 minutes, and voila! You can add cilantro if you want, but who likes cilantro anyway?
i actually love cilantro, but never get to eat it because i’m surrounded by haters. i would have to say that this blog is way awesomer than cilantro in any case. go team homemade deliciousness!