North indian stuffed eggplant
Yield: 4 servings
Ingredients:
- 2 md Eggplants 1/4 ts Ground cloves
- 4 c Potatoes cubed 1 tb Minced ginger
- 8 oz Soya cheese
- 2 ea Garlic cloves minced
- 2 tb Vegetable oil 2 md Carrots diced
- 2 c Chopped onions 1 lg Green bell pepper diced
- 2 ts Ground cumin seeds 1 c Green peas
- 1 tb Ground coriander seeds 1 ea Tomato diced
- 1 ts Turmeric 2 tb Fresh lemon juice
- 1/2 ts Hot red pepper Seasme seeds
Instructions:
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"
