North indian stuffed eggplant
Indian Eggplant Vegetarian
Last updated 6/12/2012 1:02:25 AM. Recipe ID 25976. Report a problem with this recipe.
Title: North indian stuffed eggplant
Categories: Main dish, Indian, Vegetarian
Yield: 4 servings
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 ts 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
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,
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