|North Indian Stuffed Eggplant|
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.
While eggplant is baking, boil potatoes till tender & drain. Mash with partially melted cheese in a large bowl. Saute onions & dried spices in oil for 1 minute. Add garlic and 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.
Scoop out and mash/mince eggplant pulp (it should still be a bit chunky, not a puree) and mix with filling mixture. Mound a quarter of filling into each half. Sprinkle with sesame seeds & bake for 15 minutes at 375F, uncovered.
Origin: Adapted by Rain from "New Recipes From Moosewood Restaurant"; firstname.lastname@example.org (Rain)
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