This website uses cookies to ensure you get the best experience on our website. Learn more

How To make North Indian Stuffed Eggplant

x

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 from "New Recipes From Moosewood Restaurant"

Relevant Articles

Menu