Garam Masala Baked Stuffed Eggplant... YUM!

Last weekend was a BLAST!  The hubby & I flew to Albuquerky to visit family and to experience the Hot Air Balloon Fiesta.  If you've never been... GO!!!!  What an amazing sight!  Lots of pics will be on my photography site soon, so be sure to stop by!!  http://tinsquirrel.zenfolio.com/ :)

So this weekend, I wanted a yummy, stay at home, hot in my belly meal; full of veggie-love ingredients and easy to prepare.  Stuffed eggplant totally fit the bill!  My recipe is a combination of one I found years ago, with added ingredients that I thought would be tasty, and an Indian twist!  Ready?

What you'll need:
* 1 med to large eggplant - cut in half lengthwise & hollowed out, leaving 1/4" in skins. Cube up the eggplant flesh.  I leave the top attached because it looks pretty, but DON"T eat it, lol!!!
* 3 tbsp Grape seed oil (or olive... which ever you like)
* PAM (or some type of spray oil)
* 1 med or large carrot - medium chop, tip & top removed
* 1 lg sweet or Vidalia onion - medium chop
* 1 med zucchini - medium chop
* 1 med yellow squash - medium chop
* 4 - 6 baby bella mushrooms - chopped
* 1 tbsp minced garlic (about 4 cloves?)
* 1 1/4 cup water
* 1 cup Israeli wheat pearl couscous, not the small Mediterranean style (found in most grocery stores in ethnic aisle)
* 1/4 cup craisons
* 1/4 cup shredded cheese (any kind you like AND optional)
* Balsamic vinegar (the thick, sweet type AND optional)
* 1 tsp Garam masala, powdered spice form
* Salt & pepper
* Cookie sheet with aluminum foil
* Baking dish (I like a square glass dish, the kind you'd use for brownies)
* 1 tall gin & tonic with fresh lime :)

1) In a large saute pan (or pot, whatever you have handy that's a decent size), heat 2 tbsp of grape seed oil and the carrots over medium heat; cook for 5 minutes and pre-heat your oven to 400.  The carrot is the densest veggie in the recipe, so it needs to cook a bit longer than the rest!  Sip your cocktail.

2) Add the onion and let sizzle away with the carrots for another 2 - 3 minutes.

3) Add the rest of the veggies (zucchini, squash, mushrooms, & garlic), and the remaining 1 tbsp of oil.  Fold it all together in there and let it cook for about 10 - 15 min, stirring occasionally.  Sip your cocktail.

4) Lightly coat the inside of the halved eggplants with oil (I like PAM organic olive oil, or you can rub with your regular (messy!) oil), and sprinkle with salt.  Place face down (skin up) on a foil covered baking sheet.  Oil and salt the skin as well, and pop them in the oven for 15 minutes.  Wash your icky hands... and have a delicious sip of your G&T love.

5) After the veggie medley has cooked up for 10 - 15 minutes, stir in the Garam Masala, and about 1/2 tsp of both salt & pepper (more if you like).  Add the water (filtered please!) and pearl couscous.  Yup, just toss it right in there and fold into the veggies!  Adjust the heat to low and let cook down for 10 minutes, stirring occasionally.  This should not boil, sizzle, or get stuck to the pan... hence the LOW setting ;)  I don't cover the pan either, for fear it will get too mushy with all that steam.

6) Remove your eggplant 'shells' from the oven, and leave the oven on.  With a wooden spoon and tongs (or whatever you feel will work), transfer the baked eggplant skins to a baking dish (lightly PAM'ed or oiled), this time skin down, so you have two beautiful veggie boats.  Set aside.  Have a sip of that refreshing beverage calling your name from the other side of the counter.

7) Okay!  Veggie-couscous mixture done?  Great!!  Turn the stove-top heat off, fold in the craisins (trust me), and fill your eggplant boats!  (You WILL have extra filling,  about 1/3 of the pan.  Let it cool, jam it in a Tupperware. and smile about tomorrow's lunch!).  Now top each half with a little cheese.  I like shredded, as it melts nicely!

8) Bake these suckers for 15 minutes in your already heated 400 oven, and have a sip of that drink that's accumulating way too much condensation on the glass.  When the eggplant (...eggplants..??) are done, remove from the oven and carefully transfer each to a plate.  Drizzle with a rich thick balsamic vinegar.

9) Step back and take a look at what you've created!  A MASTERPIECE!!  Finish the last of that terribly watered down drink, so you can enjoy a fresh one with your meal ;)

FYI, I have no idea how healthy, fattening, or otherwise this recipe is, and I actually don't care.  It's full of healthy veggies and fats (and a little naughtiness like craisins & cheese), and I LOVE how it tastes.  Hope you enjoy it too!

Peas out!