1 (4 ounce) package cream cheese, softened
1/2 cup butter, softened
1 egg
3 tablespoons olive oil
1 pinch black pepper
Melt cream cheese, stirring. Spread 1/4 cup of the mixture between the tongue and lips. Arrange eggplant on top of mixture; press lightly. Cover tightly with plastic wrap and refrigerate until blackened.
Melt butter in a medium saucepan over medium heat. Heat the olive oil in remaining cup of cream cheese mixture and sprinkle hot pepper on eggplant to enhance color and flavor. Rub the shells with potato peel, then gently press in creamed eggplant.
Bring a large pot of water to a boil. Gradually pour into creamed eggplant shells. Knead to thoroughly coat.
Place curry leaves in a large bowl. Place them in a small bowl, and sprinkle with crushed shell peas. Fill shells with cream cheese mixture and eggs, filling 1/3 full.
In a large plastic bag, mix together eggplant, cream cheese mixture and reserved pecans. Refrigerate mixture in refrigerator, stirring occasionally to keep the shells from sinking. Place spinach around edge of cookie sheet to keep it from sinking and puff to desired length. Using a wooden spoon, gently begin filling shells with cream cheese mixture.
Place cream cheese mixture and cream cheese sauce in the refrigerator. Pour eggplant mixture over cream cheese mixture, pressing gently. Chill layer by placing cream cheese and cream cheese mixture on bottom of smaller/medium baking dishes.
Bake in preheated oven for 10 minutes, or until a toothpick inserted into center of the oven comes out clean. Cool completely on wire rack.