Ginger stuffed eggplant

6 servings

Ingredients

Quantity Ingredient
6 mediums Eggplants
2 eaches Onions, chopped
Oil
Tamari
¼ cup Grated ginger
9 eaches Celery stalks, sliced
3 eaches Red peppers, sliced
6 tablespoons Peanut butter
1 teaspoon Curry powder
1 dash Cayenne
1 dash Nutmeg

Directions

Cut eggplants in half lengthways. Hollow out shells & set aside.

Cube eggplant pulp. Saute onions & eggplant cubes in oil till tender. Add a tb or so of tamari to taste.

In a large bowl, mix eggplant mixture, ginger, celery, peppers, peanut butter, cayenne & nutmeg. Place in eggplant shells & bake at 350F for 45 minutes.

Joel Rapp, "Mother Earth's Vegetarian Feasts"

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