North Indian Stuffed Eggplant Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 medium: Eggplants,
4 cup: Potatoes, cubed
8 ounce: 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,
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"
Source from luhu.jp
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"
Source from luhu.jp