This has gotta be my favorite combination of recipes from TKD. I add some additional veggie broth to the masala to give it a soupier consistency & leave the peels on the organic eggplant to reap it’s nutritional benefits. Speaking of soupy consistency, the cornbread has created a lot of very unsure bakers out there due to it’s relying on maple syrup and/or molasses for it’s sweetener. It goes in liquid, but I promise, it does come out as bread! It’s a wonderfully sweet contrast against the eggplant, tomatoes and chickpeas.
I like to bake the cornbread in the toaster oven. If you do, cover it with foil up until the last 10 minutes to avoid burning the top!