| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
Vegan |
New, Vegtime7 |
8 |
servings |
INGREDIENTS
| 8 |
sm |
Japanese eggplants; (1 lb.) |
| 3 |
tb |
Mild peanut or vegetable oil |
| 1/2 |
c |
Finely chopped onion |
| 2 |
|
Jalapeno peppers; seeded and minced |
| 1/8 |
ts |
Turmeric |
| 1/4 |
c |
Sweetened flaked coconut |
| 1/2 |
c |
Crushed roasted peanuts |
| 1 1/2 |
ts |
Ground cumin |
| 1 |
ts |
Ground coriander |
| 1 |
ts |
Curry powder |
| 1 |
ts |
Salt |
| 2 |
tb |
Finely chopped fresh cilantro |
INSTRUCTIONS
8 SERVINGS VEGAN
The small Japanese eggplants have a milder, sweeter flavor than the big
boys. They are narrow, 6 to 8 inches long, and range in color from deep
purple to white. For this recipe, the eggplants are slit lengthwise, filled
with a mixture of caramelized onions, peanuts, spices and fresh herbs, then
gently cooked, making them exceptionally succulent.
Slit eggplants lengthwise with 2 cuts, about 1/2 inch apart, keeping the
stem end intact. Place them in a bowl of cold water for about 10 minutes to
open cuts slightly and to avoid discoloration.
Meanwhile, in small heavy skillet, heat 1 1/2 tablespoons oil over medium
heat. Add onion and jalapenos and cook, stirring often, until onion is
soft, 5 minutes. Add turmeric, coconut and peanuts and cook, stirring
often, 4 minutes. Add cumin, coriander, curry powder, salt and cilantro and
cook, stirring occasionally, 2 minutes. Remove from heat and set aside to
cool slightly.
Remove eggplants from water and pat dry. Stuff each eggplant with about I
tablespoon of stuffing mixture by gently inserting it into the slits.
Heat a nonstick skillet, large enough to hold all eggplants in a single
layer, over medium heat. Add 1 tablespoon oil; when oil is hot, transfer
stuffed eggplants to pan. Drizzle remaining 1/2 tablespoon of oil over
eggplants. Cover and cook until lightly browned on one side, 6 to 8
minutes. Gently turn eggplants, reduce heat to low, cover and cook until
tender, 8 to 10 minutes. Serve immediately.
PER SERVING: 135 CAL.; 3G PROT.; 11G TOTAL FAT (2G SAT. FAT); 2G CARB.; 0
CHOL.; 430MG SOD.; 3G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 24, 1999.
Recipe by: Vegetarian Times Magazine, November 1997, page 70
Converted by MM_Buster v2.0l.
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