1 Large eggplant
1/2 Large onion, finely diced
1 Red pepper, finely diced
3-4 Cloves garlic, minced
3 Tbs Teeny Tiny Spice Company Vadavan
Salt to taste
1 Can coconut milk
Preheat oven to 400°F.
Slice eggplant in half lengthwise and cut slits into the flesh to create diamond shapes.
Place on a baking sheet with the cut face up, drizzle with olive oil and sprinkle with salt. Roast for 30 minutes until softened.
When the eggplant is finished roasting, remove and let cool slightly. Carefully scoop out most of the flesh from the center, leaving “boats.”
In a large pot, cook the ground meat.
When the meat has browned, mix in the garlic, onion and red pepper and cook until the veggies are softened.
Add the scooped eggplant, coconut milk and Vadavan into the meat mixture and cook until the sauce has thickened.
Stuff the eggplant boats with the meat and veggie mixture and serve.