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Ingredients

• 1/2 cup  brown rice, preferably brown basmati
• 1 1/4 cups  water
• 2   medium eggplants, (about 1 pound each)
• 4 tablespoons  extra-virgin olive oil, divided
• 2 cups  finely chopped onion
• 1 1/2 teaspoons  kosher salt, divided
• 2 tablespoons  minced garlic
• 1 tablespoon  minced fresh ginger
• 12 ounces  ground bison
• 1 tablespoon  paprika
• 1 teaspoon  ground cumin
• 1 teaspoon  ground coriander
• 1 teaspoon  ground turmeric
• 1 teaspoon  garam masala, (see Note)
• 1/2-1 teaspoon  cayenne pepper
• 2 tablespoons  tomato paste
•   Freshly ground pepper, to taste

Description

Lots Of Indian Spices Flavor These Stuffed Eggplants. They Can Be A Complete Meal, But If You Are Feeling Extra Energetic, Make This Dish Part Of A Multicourse Indian Feast Along With Curried Vegetables, Basmati Rice, Yogurt Salad And Some Indian Breads.

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