North Indian Stuffed Eggplant - Moosewood Restaurant
 
 
recipe by : 
serving size : 4 preparation time :0:00 
categories : indian vegetarian 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
2 medium  eggplants
4 cup  potatoes, cubed
8 oz.  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   ea garlic cloves, minced
2 medium  carrots, diced
1 large  green bell pepper, diced
1 cup  green peas
1   ea tomato, diced
2 Tbsp  fresh lemon juice
  sesame 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. 
 
while 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" 
 
-- 
(ID: 11551) Mirror: rec.food.recipes: Mon, Jul 28, 2003


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