Roasted Stuffed Indian Eggplants – FRESH. OUT. Roasted Stuffed Indian Eggplants – FRESH. OUT.

Store leftovers in a glass airtight container (turmeric will permanently stain plastic). Chop eggplant up and reheat gently in a pan with cauliflower, sauce, and a splash of water.

*We used a 6-quart, enameled Dutch oven. If you don’t have one, prepare stuffing and sauce in a in a large sauté pan and transfer to a casserole dish that has a lid to roast. A decent Dutch oven is worth the investment and will last a lifetime if you take care of it but doesn’t have to cost a gazillion bucks. Look for deals around the holidays and at the end of wedding season. These are also great estate sale and thrift store finds – even if they appear scorched on the outside. As long as the interior enamel is free of cracks and in good shape, a can of Barkeeper’s Friend cleanser and some elbow grease will have it looking like new in no time. A good Dutch oven can’t be beat for even heat distribution and slow and low cooking. It’s the original one-pot meal maker. 

Nutrition Estimate Per Serving (1/4 RECIPE) – Calories: 188, Fat: 3.9g, Saturated Fat: 2.6g, Polyunsaturated Fat: .6g, Monounsaturated Fat: 2.3g, Cholesterol: 0g, Sodium: 472mg, Potassium: 1087mg, Carbohydrates: 37.8g total/25.1g net, Fiber: 12.7 Sugar: 17, Protein: 9, Vitamin A: 14%, Vitamin C: 142%, Calcium: 26%, Iron: 8% (based on 2,000 calorie diet).