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"