Ginger Stuffed Eggplant

Recipe Ingredients

6 cups	1188g / 41oz	Eggplants (medium)
2		Onions - chopped
		Oil
		Tamari
1/4 cup	59ml	Grated ginger
9		Celery stalks - sliced
3		Red peppers - sliced
6 tablespoons	90ml	Peanut butter
1 teaspoon	5ml	Curry powder
1		Cayenne
1		Nutmeg

Recipe Instructions

Cut eggplants in half lengthways. Hollow out shells and set aside. Cube eggplant pulp. Saute onions and eggplant cubes in oil till tender. Add a tb or so of tamari to taste.

In a large bowl, mix eggplant mixture, ginger, celery, peppers, peanut butter, cayenne and nutmeg. Place in eggplant shells and bake at 350F for 45 minutes.

"Mother Earth's Vegetarian Feasts" by Joel Rapp

Source:
Born to Grill, Jamison & Jamison

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