North Indian Stuffed Eggplant
Description
This North Indian-inspired dish features tender baked eggplant halves stuffed with a savory filling of mashed potatoes, soy cheese, and a medley of sautéed vegetables. The filling is seasoned with aromatic spices like cumin, coriander, and turmeric, creating a rich and flavorful vegetarian meal. It is a hearty and satisfying side dish or main course that showcases the versatility of eggplant.Ingredients
Directions
-
Seasme seeds Leaving stems on, slice eggplants in half lengthwise & place cut side down in pan.
-
Cover & bake at 375F (191C) for 30 to 40 minutes till tender.
-
Whiule eggplant is baking, boil potatoes till tender & drain.
-
Mash with partially melted soya cheese in a large bowl.
-
Saute onions & dried spices in oil for 1 minute.
-
Add garlic, ginger & saute till onion is translucent.
-
Add carrots & cook 5 minutes.
-
Add peppers & peas & cook till just tender.
-
Stir in tomatoes & lemon juice.
-
Combine sauteed vegetables & potato mixture.
-
Mash eggplant pulp & push to side.
-
Mound a quarter of filling on each half.
-
Sprinkle with sesame seeds & bake for 15 minutes at 375F (191C), uncovered.
-
Adapted from "New Recipes From Moosewood Restaurant"
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 494.4kcal
- % Daily Value *
- Total Fat 10.0g16%
- Saturated Fat 1.4g7%
- Cholesterol 0.2mg1%
- Sodium 71.1mg3%
- Total Carbohydrate 92.1g31%
- Dietary Fiber 17.9g72%
- Sugars 17.0g
- Protein 15.1g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, bell, boiling, carrots, cheese, chopped, cloves, coriander, cubed, cumin, diced, eggplant, eggplants, fresh, garlic, ginger, green, ground, hot, indian
