North Indian Stuffed Eggplant Recipe

ingredients

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

directions

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.

nutrition data

Nutritional data has not been calculated yet.

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