Moosewood -- North Indian Stuffed Eggplant

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* Exported from MasterCook *

 

North Indian Stuffed Eggplant

 

Recipe By :New Recipes from Moosewood

Serving Size : 4 Preparation Time :0:00

Categories : Moosewood Cookbooks

 

Amount Measure Ingredient -- Preparation Method

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2 medium Eggplants

4 cups potatoes -- cubed

8 ounces Soya cheese,

2 tablespoons Vegetable oil

2 cups Chopped onions

2 teaspoons Ground cumin seeds

1 tablespoon Ground coriander seeds

1 teaspoon Turmeric

1/2 teaspoon Hot red pepper

1/4 teaspoon Ground cloves

1 tablespoon Minced ginger

2 cloves garlic -- chopped

2 medium carrots -- diced

1 large green bell pepper -- diced

1 cup Green peas

1 tomato -- diced

2 tablespoons Fresh lemon juice

sesame 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.

 

 

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Per serving: 336 Calories (kcal); 8g Total Fat; (20% calories from fat); 9g

Protein; 62g Carbohydrate; 0mg Cholesterol; 37mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0