Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Holiday
Main dish Vt
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Japanese eggplants
1 tb Canola oil
1 1/2 c Onion -- minced
1 md Red bell pepper -- chopped
1 c Vegetable stock or water
1 tb Gingerroot -- minced
2/3 c Tomato sauce
2 tb Dark brown sugar
2 tb Raisins
1/3 c Almonds -- sliced, blanched
1 t Salt, or to taste
1 tb Curry powder, or to taste
Preheat oven to 350 deg. Spray a 9- by 13-inch baking
pan with cooking spray.
Make a deep lengthwise slit in each eggplant, but
don't cut all the way through. Set aside.
To make stuffing, heat oil in alarge skillet and
saute onion and bell pepper until soft, about 5
minutes. Add remaining ingredients, stir and simmer
for 2 minutes.
Spread a thin layer of stuffing on bottom of baking
pan. 'spoon remaining stuffing into the cut of each
eggplant and place each stuffed egplant on top of
stuffing layer in baking dish. Cover pan with foil.
Bake 25 minutes. Uncover, and bake an additional 20
to 25 minutes, or until eggplants are tender. Serve
over rice. Serves 8.
Per serving: 85 cal; 2 g prot; 4 g fat; 12 g carb; 0
chol; 10 mg sod; 2 g fiber; vegan
