Preparation / Directions:
Spread 1 tablespoon (15 ml) of the ghee over the bottom and sides of a baking pan large enough to hold the 12 eggplant halves. With a small spoon, scoop the pulp out of the eggplant halves to leave a shell about 1/2 inch (1 cm) thick. Sprinkle the shells with 1 teaspoon (5 ml) of the salt and place them upside down on paper towels to drain. Chop the pulp finely and set aside. Heat 1 tablespoon (15 ml) of the ghee in a heavy skillet over moderate heat until a drop of water flicked onto it splutters instantly. Add the garlic, ginger, and onions, and stir for 1 minute. Stir in the ground coriander, garam masala, and the remaining 1/2 tsp (2 ml) of salt. Then add the chopped eggplant pulp and cook for 6 or 7 minutes, stirring frequently. Stir in the green beans, peas, carrots, potatoes, and tomatoes, reduce the heat to low, cover and simmer for 5 minutes. Remove the skillet from the heat and stir in the fresh cilantro and mint. Pat the inside of the eggplant shells dry with paper towels and spoon the vegetable mixture into them, packing it in firmly. Place the shells in the baking dish and bake in the middle of a 350F (180C) for 25 minutes, until the vegetables are tender.