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North Indian Stuffed Eggplant

North Indian Stuffed Eggplant recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 494.4
Dietary: Gluten-free, Vegetarian
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
  • 2 md Eggplants
  • 4 cup Potatoes, cubed
  • 8 ounce Soya cheese,
  • 2 tablespoon Vegetable oil
  • 2 cup Chopped onions
  • 2 teaspoon Ground cumin seeds
  • 1 tablespoon Ground coriander seeds
  • 1 teaspoon Turmeric
  • 1/2 teaspoon Hot red pepper
  • 1/4 teaspoon Ground cloves
  • 1 tablespoon Minced ginger
  • 2 ea Garlic cloves, minced
  • 2 md Carrots, diced
  • 1 lg Green bell pepper, diced
  • 1 cup Green peas
  • 1 ea Tomato, diced
  • 2 tablespoon Fresh lemon juice
Directions
  1. 1
    Seasme seeds Leaving stems on, slice eggplants in half lengthwise & place cut side down in pan.
  2. 2
    Cover & bake at 375F (191C) for 30 to 40 minutes till tender.
  3. 3
    Whiule eggplant is baking, boil potatoes till tender & drain.
  4. 4
    Mash with partially melted soya cheese in a large bowl.
  5. 5
    Saute onions & dried spices in oil for 1 minute.
  6. 6
    Add garlic, ginger & saute till onion is translucent.
  7. 7
    Add carrots & cook 5 minutes.
  8. 8
    Add peppers & peas & cook till just tender.
  9. 9
    Stir in tomatoes & lemon juice.
  10. 10
    Combine sauteed vegetables & potato mixture.
  11. 11
    Mash eggplant pulp & push to side.
  12. 12
    Mound a quarter of filling on each half.
  13. 13
    Sprinkle with sesame seeds & bake for 15 minutes at 375F (191C), uncovered.
  14. 14
    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.

Keywords: baking, bell, boiling, carrots, cheese, chopped, cloves, coriander, cubed, cumin, diced, eggplant, eggplants, fresh, garlic, ginger, green, ground, hot, indian
Read it online: https://www.chefs-mate.com/recipe/north-indian-stuffed-eggplant/