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North Indian Stuffed Eggplant
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    North Indian Stuffed Eggplant

  • 2 md Eggplants
  • 4 c Potatoes, cubed
  • 8 oz Paneer or soy cheese
  • 2 Tbsp Vegetable oil
  • 2 c Chopped onions
  • 2 ts Ground cumin seeds
  • 1 Tbsp Ground coriander seeds
  • 1 t Turmeric
  • 1/2 t Hot red pepper
  • Chopped red or green cayennes to taste
  • 1/4 t Ground cloves
  • 1 tb Minced ginger
  • 2 Garlic cloves, minced
  • 2 md Carrots, diced
  • 1 lg Green bell pepper, diced
  • 1 c Green peas
  • 1 Tomato, diced
  • 2 Tbsp Fresh lemon juice (don't use bottled)
  • 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.

    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"; rain@wwbbs.otherside.com (Rain)
    Posted By: Rain, Via: Chile Head Mailing List
    Post Date: Tue, 06 Apr 1999

    *BACK TO VEGETABLES*







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