| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy, Grains |
Indian |
Indian, Vegetarian |
4 |
Servings |
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 |
|
Garlic cloves, minced |
| 2 |
md |
Carrots, diced |
| 1 |
lg |
Green bell pepper, diced |
| 1 |
c |
Green peas |
| 1 |
|
Tomato, diced |
| 2 |
tb |
Fresh lemon juice |
|
|
Seasme seeds |
INSTRUCTIONS
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.
Adapted from "New Recipes From Moosewood Restaurant"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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