North Indian Stuffed Eggplant
Category: Indian
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Serves/Makes: 4
Ready in: 1-2 hrs
- 2 medium eggplants
- 4 cups potatoes, cubed
- 8 ounces paneer or soy cheese
- 2 tablespoons vegetable oil
- 2 cups chopped onions
- 2 teaspoons ground cumin seeds
- 1 tablespoon ground coriander seeds
- 1 teaspoon turmeric
- 1/2 teaspoon hot red pepper
- chopped red or green cayenne to taste
- 1/4 teaspoon ground cloves
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 large green bell pepper, diced
- 1 cup green peas
- 1 tomato, diced
- 2 tablespoons fresh lemon juice (don\'t use bottled)
- sesame seeds
Leaving stems on, slice eggplants in half lengthwise and place cut side down in pan. Cover and bake at 375 degrees F for 30 to 40 minutes until tender. While eggplant is baking, boil potatoes until tender and drain. Mash with partially melted cheese in a large bowl. Saute onions and dried spices in oil for 1 minute. Add garlic and ginger and saute until onion is translucent. Add carrots and cook 5 minutes. Add peppers and peas and cook until just tender. Stir in tomatoes and lemon juice. Combine sauteed vegetables and potato mixture. Scoop out and mash/mince eggplant pulp (it should still be a bit chunky, not a puree) and mix with filling mixture. Mound a quarter of filling into each half. Sprinkle with sesame seeds and bake for 15 minutes at 375 degrees F, uncovered.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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