Free Recipe North Indian Stuffed Eggplant
Recipe Type: Free India Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 4
Ingredients for North Indian Stuffed Eggplant Recipe
2 md Eggplants
1/4 ts Ground cloves
4 c Potatoes, cubed
1 tb Minced ginger
8 oz Soya cheese,
2 ea Garlic cloves, minced
2 tb Vegetable oil
2 md Carrots, diced
2 c Chopped onions
1 lg Green bell pepper, diced
2 ts Ground cumin seeds
1 c Green peas
1 tb Ground coriander seeds
1 ea Tomato, diced
1 ts Turmeric
2 tb Fresh lemon juice
1/2 ts Hot red pepper
Seasme seeds
North Indian Stuffed Eggplant Preparation
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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