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"