Side Pannel
North Indian Stuffed Eggplant
North Indian Stuffed Eggplant
- Recipe Submitted by ADMIN on 09/26/2007
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"
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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