The previous recipe for Lamb-Stuffed Eggplant said to hollow out the eggplant, and discard the centers. This seemed very wasteful to me. And I am sure that my good Mumbai housewife friends would be horrified at the thought of wasting all that good eggplant meat. Frugality – or rather who was most frugal in tending home and family – was a frequent topic of conversation. In late afternoon on our way back from the open air market across the railroad tracks, we would gather in Mrs. Bidikar’s ground floor corner apartment…the one with the best view from which to see and comment on passers-by on Goregoan Road. Sandals left outside the door and saris draped comfortably around us, we drank sugary, hot black tea boiled with milk and spices – the original chai – and we would share the contents of our market baskets, discuss prices and which merchant was honest or a thief. Women would regale one another with how they used every bit of the produce to stretch their husband’s salaries. One confided that she was more frugal than another – using even the stems of cauliflower or finding a use for potato skins. So wasting the interiors of eggplants – I think not.
Being of equally frugal bent, while the stuffed eggplants were baking, I chopped up an onion and the innards of the eggplant, and sautéed them in a frying pan sprayed with olive oil cooking spray. I sprinkled them with dried herbs – marjoram, thyme, and chervil – but any combination of your liking would do, and added a bit of garlic. I cooked the mixture down until the eggplant and onions were quite soft. At this point, I could have tossed the mixture into a food processor and made a nice eggplant dip, adding bit of salt and pepper, or maybe even a spoonful or two of nonfat yogurt. But I really didn’t need dip, and I was in the mood for something warm. So I put the mixture into the refrigerator to keep until I had more time.
The next day, I decided to make a casserole similar to moussaka, the Greek eggplant and lamb dish. I had 3 ounces of ground lamb left, so I browned it and added it to the eggplant mixture (I think you could also make this meatless). I crumbled about 2 ounces of fat free feta cheese into the mixture, added about ¼ cup of fat free half and half, and 1/4 – 1/2 cup of egg substitute. I poured the whole thing into a baking dish sprayed with cooking spray and baked it at 350 for one hour.
This made 6 servings at about 2 grams of fat/serving.
And I didn’t waste any eggplant. The women of Goregaon Road would be proud of me.
The Perpetual Feast 
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