*  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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