North Indian Stuffed Eggplant
(from new recipes from moosewood restaurant) 
 
2 medium  eggplants
4 cup  cubed potatoes
8 oz.  cream cheese at room temperature
2 Tbsp  vegetable oil
2 cup  chopped onions
2 tsp  ground cumin
1 Tbsp  ground coriander
1 tsp  turmeric
1/2 tsp  hot red pepper (or 2 small fresh hot peppers, minced)
1/4 tsp  ground cloves
1 Tbsp  minced, fresh ginger
2   garlic cloves, minced or pressed
2 medium  carrots, diced
1 large  green pepper, diced
1 cup  green peas, fresh or frozen
1   tomato, diced (optional)
2 Tbsp  fresh lemon juice
 
sesame seeds, optional 
 
leaving stems on, slice the eggplant in half lengthwise and place cut side 
down on an oiled baking sheet. cover and bake at 375: until tender, about 
30-40 minutes. while the eggplant is baking, boil the potatoes until 
tender then drain. mash the drained potatoes with the cream cheese in a 
large bowl. meanwhile, sauti the onions and the dried spices in oil for 1 
minute, then add the ginger and garlic and continue to sauti until the 
onions and translucent. add the carrots and cook 5 minutes. add the green 
peppers and peas and cook just until tender. stir in the tomatoes and 
lemon juice. combine the sautied vegetables and the potato/cream cheese 
mixture. turn the baked eggplant halves over in the baking pan. with a 
fork or spoon mash the pulp, taking care not to break the skin. push aside 
some of the pulp, making a hollow in each half. mound a quarter of the 
filling in each. sprinkle the top with sesame seeds, if desired and bake 
covered at 375: for 15 minutes, then uncovered for an additional 15-20 
minutes. if you have more filling than needed for the eggplants, try 
stuffing a green pepper or tomato, too. serves 4 jan 
 
 
-- 
(ID: 11523) Mirror: rec.food.recipes: Wed, Jul 30, 2003


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