| 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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