North Indian Stuffed Eggplant Ingredients
2 medium eggplants
4 cup potatoes, cubed
8 oz soya cheese,
2 tbsp vegetable oil
2 cup chopped onions
2 tsp ground cumin seeds
1 tbsp ground coriander seeds
1 tsp turmeric
1/2 tsp hot red pepper
1/4 tsp ground cloves
1 tbsp minced ginger
2 each garlic cloves, minced
2 medium carrots, diced
1 large green bell pepper, diced
1 cup green peas
1 each tomato, diced
2 tbsp fresh lemon juice
1 seasme seeds
North Indian Stuffed Eggplant 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"
Serves: 4
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Food Quotes:
A bagel is a doughnut with the sin removed.
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It's so beautifully arranged on the plate - you know someone's fingers have been all over it.
Julia Childs
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