North Indian Stuffed Eggplant
2 medium eggplants
Leaving stems on, slice eggplants in half lengthwise and place cut side down in pan. Cover and bake at 375F for 30 to 40 minutes till tender.
4 cups potatoes, cubed
8 ounces cream cheese at room temperature
2 tablespoons vegetable oil
2 cups chopped onions
2 teaspoons ground cumin
1 tablespoon ground coriander
1 teaspoon turmeric
1/2 teaspoon hot red pepper (or 2 small fresh hot peppers, minced)
1/4 teaspoon ground cloves
1 tablespoon minced ginger
2 garlic cloves, minced
2 medium carrots, diced
1 large green bell pepper, diced
1 cup green peas
1 tomato, diced
2 tablespoons fresh lemon juice
While eggplant is baking, boil potatoes till tender and drain. Mash with partially melted soya cheese in a large bowl. Sauté onions and dried spices in oil for 1 minute. Add garlic, ginger and sauté till onion is translucent. Add carrots and cook 5 minutes. Add peppers and peas and cook till just tender. Stir in tomatoes and lemon juice.
Combine sautéed vegetables and potato mixture. Mash eggplant pulp and push to side. Mound a quarter of filling on each half. Sprinkle with sesame seeds and bake for 15 minutes at 375F, uncovered.
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