North Indian Stuffed Eggplant

Recipe Ingredients

2		Eggplants (medium)
4 cups	948ml	Cubed potatoes
8 oz	227g	Cream cheese - at room temperature
2 tablespoons	30ml	Vegetable oil
2 cups	125g / 4.4oz	Chopped onions
2 teaspoons	10ml	Ground cumin
1 tablespoon	15ml	Ground coriander
1 teaspoon	5ml	Turmeric
1/2 teaspoon	2.5ml	Hot red pepper - (or)
2 teaspoons	10ml	Fresh hot peppers - minced (small)
1/4 teaspoon	1.3ml	Ground cloves
1 tablespoon	15ml	Minced fresh ginger root
2		Garlic - minced or pressed
2		Carrots - diced (medium)
1		Green pepper - diced (large)
1 cup	237ml	Green peas - (fresh or frozen)
1		Tomato - (diced), optional
2 tablespoons	30ml	Fresh lemon juice
		Sesame seeds - optional

Recipe Instructions

If you're a fan of Indian food and would like to prepare something other than a curry, try this creamy yet spicy eggplant dish.

Leaving stems on, slice eggplants in half lengthwise and place cut side down on an baking sheet. Cover & bake at 375F until tender, about 30 to 40 minutes.

While the eggplant is baking, boil potatoes until tender and then drain. Mash the drained, hot potatoes with the cream cheese in a large bowl. Meanwhille, saute the onions and the dried spices in oil for 1 minute then add the ginger and garlic and continue to saute until the onions are translucent. Add the carrots and cook 5 minutes. Add the peppers and peas and cook until just tender. Stir in the tomatoes and lemon juice. Combine the sauteed vegetables and the potato-cream cheese mixture.

Turn baked eggplant halves over in the baking pan. With a fork or spoon mash the pulp a little, 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 on each half. Sprinkle the top with sesame seeds, if desired, and bake covered at 375F for 15 minutes, then uncovered for an additional 15 to 20 minutes.

Serve with Raita and perhaps Peach Chutney. If you have more filling than needed for the eggplants, try stuffing a green pepper or tomato as well. This is also the perfect leftover to use as a base for Potage St. Cloud.

Source:
"New Recipes From Moosewood Restaurant"

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