| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Vegetarian, Vegan, Holiday, Main dish, Vt |
8 |
Servings |
INGREDIENTS
| 8 |
|
Japanese eggplants |
| 1 |
tb |
Canola oil |
| 1 1/2 |
c |
Onion; minced |
| 1 |
md |
Red bell pepper; chopped |
| 1 |
c |
Vegetable stock or water |
| 1 |
tb |
Gingerroot; minced |
| 2/3 |
c |
Tomato sauce |
| 2 |
tb |
Dark brown sugar |
| 2 |
tb |
Raisins |
| 1/3 |
c |
Almonds; sliced, blanched |
| 1 |
ts |
Salt, or to taste |
| 1 |
tb |
Curry powder, or to taste |
INSTRUCTIONS
Preheat oven to 350 deg. Spray a 9- by 13-inch baking pan with cooking
spray.
Make a deep lengthwise slit in each eggplant, but don't cut all the way
through. Set aside.
To make stuffing, heat oil in alarge skillet and saute onion and bell
pepper until soft, about 5 minutes. Add remaining ingredients, stir and
simmer for 2 minutes.
Spread a thin layer of stuffing on bottom of baking pan. 'spoon remaining
stuffing into the cut of each eggplant and place each stuffed egplant on
top of stuffing layer in baking dish. Cover pan with foil.
Bake 25 minutes. Uncover, and bake an additional 20 to 25 minutes, or
until eggplants are tender. Serve over rice. Serves 8.
Per serving: 85 cal; 2 g prot; 4 g fat; 12 g carb; 0 chol; 10 mg sod; 2 g
fiber; vegan
Source; Vegetarian Times, Jan 94/MM by DEEANN
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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