North Indian Stuffed Eggplant

Servings: 4
Ingredients:

2 md Eggplants
4 c  Potatoes, cubed
8 oz Soya cheese,
2 tb Vegetable oil
2 c  Chopped onions
2 ts Ground cumin seeds
1 tb Ground coriander seeds
1 ts Turmeric
1/2 ts Hot red pepper
1/4 ts Ground cloves
1 tb Minced ginger
2 ea Garlic cloves, minced
2 md Carrots, diced
1 lg Green bell pepper, diced
1 c  Green peas
1 ea Tomato, diced
2 tb Fresh lemon juice
Seasme seeds

Leaving stems on, slice eggplants in half lengthwise and place cut side down
in pan. Cover and bake at 375F for 30 to 40 minutes till tender.

Whiule eggplant is baking, boil potatoes till tender and drain. Mash with
partially melted soya cheese in a large bowl. Saute onions and dried
spices in oil for 1 minute. Add garlic, ginger and saute till onion is
translucent. Add carrots and cook 5 minutes. Add peppers and peas and cook
till just tender. Stir in tomatoes and lemon juice. Combine sauteed
vegetables and potato mixture.

Mash eggplant pulp and push to side. Mound a quarter of filling on each
half. Sprinkle with sesame seeds and bake for 15 minutes at 375F,
uncovered.

Adapted from ‘New Recipes From Moosewood Restaurant’

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