North Indian Stuffed Eggplant

Ingredients

• 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
• 1/2 teaspoon hot chili peppers
• 1/4 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

Instructions

1. Leaving stems on, slice eggplants in half lengthwise and place cut side down in pan.
2. Cover and bake at 375F (190C) F for 30 to 40 minutes until tender.
3. While eggplant is baking, boil potatoes until tender and drain.
4. Mash with partially melted soy cheese in a large bowl.
5. Saute onions and dried spices in oil for 1 minute.
6. Add garlic, ginger and saute until onion is translucent.
7. Add carrots and cook 5 minutes.
8. Add peppers and peas and cook until just tender.
9. Stir in tomatoes and lemon juice.
10. Combine sauteed vegetables and potato mixture.
11. Mash eggplant pulp and push to side.
12. Mound a quarter of filling on each half.
13. Sprinkle with sesame seeds and bake for 15 minutes at 375F (190C) F, uncovered.