*  Exported from  MasterCook  *

                     NORTH INDIAN STUFFED EGGPLANT

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Indian                           Vegetarian

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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       t            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"



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