Doing the Prep

1. Wash and dry eggplants, dice the tomato and onions and set aside separately. Add ground cumin and coriander, salt and pepper, half of the ground ginger, and lime juice to a medium bowl and set aside (this is to season the eggplant stuffing). 
2. Add cumin seeds, coriander seeds, and mustard seeds to a small bowl and set aside. 
3. Add Urban Accents Kashmir Garam Masala, turmeric, paprika, salt, cayenne pepper, and remaining half of the ground ginger to a small bowl and set aside (this is the sauce seasoning). 
4. Heat the olive oil in a 6-quart Dutch oven* over medium heat. Once hot, add the seed mixture to the pan. Stir as needed and watch closely to avoid burning. As soon as the seeds begin to sputter and pop (about a minute), remove from heat and carefully transfer 2 tablespoons of the oil back to the small bowl that held the seeds. Some of the seeds will transfer with the oil, that’s cool. Set aside (we will use this later).

Starting the Stuffing & Sauce

1. Return Dutch oven to medium heat, add the onions, and cook for 7-10 minutes, until browned and beginning to caramelize. Add the garlic, stir and cook just until fragrant, about a minute. Remove from heat and transfer half of this onion mixture to the bowl with the stuffing seasoning.
2. Add the canned tomatoes (with liquid), diced tomatoes, and the sauce spice mixture to the Dutch oven, stir and cover. Set oven rack to center position and preheat oven to 425 degrees F. 

Putting it Together

1. While oven is preheating, quarter each eggplant lengthwise, stopping about 1/4 of the way from the to top. From the bottom, it will like a deep “X” has been cut into each eggplant. Carefully stuff the seasoned onion mixture into the eggplants, then return any excess stuffing to the Dutch Oven. 
2. Stir the sauce and use a silicone spatula to scrape down the sides of the pan. Nestle the eggplants, stem side up, together in the center of the pan. Take care not to lose any stuffing (if you do, just throw it in the pan). Brush the tops and sides of the eggplants with half of the reserved oil. We know, they look so cute. 
3. Roast covered for 20 minutes, then uncover and continue roasting another 10 minutes, until all eggplants are soft and tender (but not mushy and gross).
4. While eggplants are roasting, core and roughly chop a medium head of cauliflower into 1/2″ pieces. Add remaining oil (and any seeds) to a large sauté pan and heat the pan over medium heat. Add the cauliflower and toss to coat, then cover and cook 5 minutes (should be slightly browned). Flip , cover and cook another 5 minutes, then remove from heat until ready to use.  
5. Let eggplants sit 5 minutes after full cooking time, then divide cauliflower between four plates or bowls, leaving a space in the center of the cauliflower to nestle two eggplants on each plate. Divide the sauce between the plates, spooning over the cauliflower. Serve immediately, garnished with fresh cilantro and lime wedges, if desired. The perfect bite will have cauliflower, a slice of eggplant with stuffing, and sauce on the fork.