Moosewood: North Indian Stuffed Eggplant

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* Exported from MasterCook *

 

North Indian Stuffed Eggplant

 

Recipe By : New Recipes from Moosewood Restaurant, page 98

Serving Size : 4 Preparation Time :0:00

Categories : Moosewood

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium eggplants

4 cups potatoes -- cubed

8 ounces cream cheese -- room temperature

2 tablespoons vegetable oil

2 cups onions -- chopped

2 teaspoons ground cumin

1 tablespoon ground coriander

1 teaspoon turmeric

1/2 teaspoon hot red pepper ( or 2 small fresh hot -- peppers,

minced)

1/4 teaspoon ground cloves

1 tablespoon fresh ginger root -- minced

2 cloves garlic -- minced or pressed

2 medium carrots -- diced

1 large green pepper -- diced

1 cup green peas, fresh or frozen

1 tomato (optional) -- diced

2 tablespoons fresh lemon juice

sesame seeds (optional)

 

Leaving the stems on, slice the eggplants in half lengthwise and place cut side

down on an oiled baking sheet. Cover and bake at 375° until tender, about 30 to

40 minutes.

 

While the eggplant is baking, boil the potatoes until tender and then drain.

Mash the drained, hot potatoes with the cream cheese in a large bowl. Meanwhile,

sauté the onions and the dried spices in oil for 1 minute, then add the ginger

and garlic and continue to sauté until the onions are translucent. Add the

carrots and cook 5 minutes. Add the peppers and peas and cook until just tender.

Stir in the tomatoes and lemon juice. Combine the sautéed vegetables and the

potato-cream cheese mixture.

 

Turn baked eggplant halves over in the baking pan. With a fork or spoon mash the

pulp a little, taking care not to break the skin. Push aside some of the pulp,

making a hollow in each half. Mound a quarter of the filling on each half.

Sprinkle the top with sesame seeds, if desired, and bake covered at 375° for 15

minutes, then uncovered for an additional 15 to 20 minutes.

 

 

 

 

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NOTES : I am putting together a collection of vegetarian eggplant recipes. Any

suggestions welcomed.

http://home.att.net/~ashburysaubergines/

Ashbury