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
           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