Recipe - North Indian Stuffed Eggplant

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
One half teaspoon Hot red pepper
One fourth teaspoon Ground cloves
1 tablespoon Minced ginger
2 Garlic cloves, minced
2 md Carrots, minced
1 lg Green bell pepper, minced
1 cup Green peas
1 Tomato, minced
2 tablespoon Fresh lemon juice
Seasme seeds

Leaving stems on, slice eggplants in half lengthwise & place cut side down
in pan. Cover & bake at 375F 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, uncovered.

Adapted from "New Recipes From Moosewood Restaurant"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini