North indian stuffed eggplant

4 servings

Ingredients

Quantity Ingredient
2 mediums Eggplants
4 cups Potatoes, cubed
8 ounces Soya cheese,
2 tablespoons Vegetable oil
2 cups Chopped onions
2 teaspoons Ground cumin seeds
1 tablespoon Ground coriander seeds
1 teaspoon Turmeric
½ teaspoon Hot red pepper
¼ teaspoon Ground cloves
1 tablespoon Minced ginger
2 eaches Garlic cloves, minced
2 mediums Carrots, diced
1 large Green bell pepper, diced
1 cup Green peas
1 each Tomato, diced
2 tablespoons Fresh lemon juice
Seasme seeds

Directions

Leaving stems on, slice eggplants in half lengthwise & place cut side down in pan. Cover & bake at 375F for 30 to 40 minutes till tender.

Whiule eggplant is baking, boil potatoes till tender & drain. Mash with partially melted soya cheese in a large bowl. Saute onions & dried spices in oil for 1 minute. Add garlic, ginger & saute till onion is translucent. Add carrots & cook 5 minutes. Add peppers & peas & cook till just tender. Stir in tomatoes & lemon juice.

Combine sauteed vegetables & potato mixture.

Mash eggplant pulp & push to side. Mound a quarter of filling on each half. Sprinkle with sesame seeds & bake for 15 minutes at 375F, uncovered.

Adapted from "New Recipes From Moosewood Restaurant"

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