North Indian Stuffed Eggplant

* Exported from MasterCook *

NORTH INDIAN STUFFED EGGPLANT

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 md Eggplants
4 c Potatoes, cubed
8 oz Soya cheese,
2 tb Vegetable oil
2 c Chopped onions
2 ts Ground cumin seeds
1 tb Ground coriander seeds
1 t Turmeric
1/2 ts Hot red pepper
1/4 ts Ground cloves
1 tb Minced ginger
2 ea Garlic cloves, minced
2 md Carrots, diced
1 lg Green bell pepper, diced
1 c Green peas
1 ea Tomato, diced
2 tb Fresh lemon juice
Seasme seeds

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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