Spring Onion Paratha Stuffed with Cheese

• Preheat oven to 400˚F. Prick the eggplants with a fork in couple spots and place them on a parchment paper lined baking sheet. Bake for 35 to 45 minutes until the skin turns darker and shrinks. Check foot notes for grilling, broiling or stove top options.
• The eggplants should be cooked through completely in the center. To check, press the back of a fork on the eggplant. It should compress easily all the way into the center without any resistance.
• Cut through the eggplant skin and scoop out the soft cooked flesh and mash it with a fork and set aside.
• Chop the tomatoes into small pieces, discarding some seeds if you wish. See note below for peeled and deseeded tomatoes.
• Heat 2 tablespoons olive oil in a saucepan at medium setting. Add the chopped tomatoes, minced garlic, paprika, cumin, cayenne or chili powder, ⅓ teaspoon salt and cook until tomatoes are softened, stirring in between, about 15 to 20 minutes.
• Add the mashed eggplants and cilantro. Continue to cook over low heat for another 10 to 15 minutes, stirring occasionally, mashing it if needed, into a thick but slightly textured dip like consistency.
• Stir in lemon juice and salt. Adjust as per taste, let it cool and transfer to a bowl, cover and refrigerate it overnight before serving.
• Take the zaalouk from the refrigerator about 30 minutes before serving and let it come to room temperature. Drizzle with remaining olive oil. Garnish with cilantro and red pepper flakes if you prefer.
• Chunky Zaalouk: To make a chunkier but less traditional zaalouk, insert garlic cloves into eggplant and roast it in the oven at 400˚F, along with the tomatoes. Chop the eggplants and tomatoes. Add the spices, herbs, half the olive oil, salt and mash it up to desired consistency. Drizzle olive oil and serve.

Make The Dough

• Mix ½ cup water, 1 cup flour and ¼ teaspoons salt. Then add ½ teaspoon oil and knead it for about 5 minutes into a smooth dough. I use a KitchenAid stand mixer to make the dough and it works great (but you would need to double the recipe for that).
  
  
• Divide the dough into four portions and shape them into round balls.
  

Make The Stuffing

• Heat two teaspoons of oil in a skillet and sauté the chopped red bell peppers with ginger, ajwain, green chilies and garam masala and set aside.
  
  

Make The Stuffed Paratha

• Roll a dough ball into a 6 inch round disc. Sprinkle 2 tablespoons of grated cheese, 2 tablespoons of chopped green onions and 1 tablespoon of sautéed red bell peppers.
  
  
• From one side roll the disc into a cylindrical shape.
  
  
• Then fold it into a coil shape.
  
  
• Roll it out into a 6 inch round layered bread, using a little flour for dusting as needed.
  
  

Cook The Paratha

• Heat a skillet at medium setting. The skillet is ready for cooking when you can feel the heat while holding your palm 3 inches above the skillet.
  
  
• Place the stuffed flat bread and allow it to cook for about 1 to 2 minutes. Flip it over and cook another 1 to 2 minutes until light golden brown.
  
• Flip it over. Use about ¼ teaspoon of oil for each side while cooking the stuffed paratha to doneness and golden brown.
  
• Repeat the above steps for the remaining three stuffed breads. May serve this stuffed paratha with yogurt dip, chutney, pickles or ketchup.