Ginger Stuffed Eggplant

Ingredients

6 eggplants
2 onions
60 gr ginger
9 slices celery stalks
3 slices peppers
85 gr peanut butter
2 gr curry powder
1 gr cayenne
1 gr nutmeg

Instructions

Cut eggplants in half lengthways. Hollow out shells & set aside. Cube eggplant pulp. Saute onions & 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 & nutmeg. Place in eggplant shells & bake at 180ºC for 45 minutes. Joel Rapp, "Mother Earth's Vegetarian Feasts"