• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

North Indian Stuffed Eggplant

  • Recipe Submitted by on

Category: Vegetarian, Indian

 Ingredients List

  • 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 Garlic cloves, minced
  • 2 md Carrots, diced
  • 1 lg Green bell pepper, diced
  • 1 c Green peas
  • 1 Tomato, diced
  • 2 tb 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"


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