Recipe for North Indian Stuffed Eggplant


2 medium eggplants
4 cup potatoes, cubed
8 oz soya cheese,
2 tablespoon vegetable oil
2 cup chopped onions
2 teaspoon 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 each garlic cloves, minced
2 medium carrots, diced
1 large green bell pepper, diced
1 cup green peas
1 each tomato, diced
2 tablespoon fresh lemon juice
1 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.

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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