North Indian Stuffed Eggplant
Yield
servingsPrep
30 minCook
60 minReady
90 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
eggplant
|
*
|
| 4 | cups |
potatoes
cubed |
|
| 8 | ounces |
soy cheese
|
* |
| 2 | tablespoons |
vegetable oil
|
|
| 2 | cups |
onions
chopped |
|
| 2 | teaspoons |
cumin seeds
ground |
|
| 1 | tablespoon |
coriander seeds
ground |
|
| 1 | teaspoon |
turmeric
|
|
| ½ | teaspoon |
hot chili peppers
|
|
| ¼ | teaspoon |
cloves
ground |
|
| 1 | tablespoon |
ginger
minced |
|
| 2 | each |
garlic cloves
minced |
|
| 2 | medium |
carrots
diced |
|
| 1 | large |
green bell peppers
diced |
|
| 1 | cup |
green peas
|
|
| 1 | each |
tomatoes
diced |
|
| 2 | tablespoons |
lemon juice
fresh |
|
| 1 | x |
sesame seeds
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
eggplant
|
*
|
| 946 | ml |
potatoes
cubed |
|
| 231.2 | ml/g |
soy cheese
|
* |
| 3E+1 | ml |
vegetable oil
|
|
| 473 | ml |
onions
chopped |
|
| 1E+1 | ml |
cumin seeds
ground |
|
| 15 | ml |
coriander seeds
ground |
|
| 5 | ml |
turmeric
|
|
| 2.5 | ml |
hot chili peppers
|
|
| 1.3 | ml |
cloves
ground |
|
| 15 | ml |
ginger
minced |
|
| 2 | each |
garlic cloves
minced |
|
| 2 | medium |
carrots
diced |
|
| 1 | large |
green bell peppers
diced |
|
| 237 | ml |
green peas
|
|
| 1 | each |
tomatoes
diced |
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 1 | x |
sesame seeds
|
*
|
Directions
Leaving stems on, slice eggplants in half lengthwise and place cut side down in pan.
Cover and bake at 375℉ (190℃) F for 30 to 40 minutes until tender.
While eggplant is baking, boil potatoes until tender and drain.
Mash with partially melted soy cheese in a large bowl.
Sauté onions and dried spices in oil for 1 minute.
Add garlic, ginger and sauté 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 sautéed vegetables and potato mixture.
Mash eggplant pulp and push to side.
Mound a quarter of filling on each half.
Sprinkle with sesame seeds and bake for 15 minutes at 375℉ (190℃) F, uncovered.
