Ingredients
- 2 eggplants
- 2 garlic (cloves)
- 2 carrots
- 1 green bell pepper
- 1 tomato
- 4 c potatoes
- 2 c onions (chopped)
- 1 c green peas
- 8 oz soya cheese
- 2 tb lemon juice (fresh)
- 2 tb vegetable oil
- 1 tb ginger (minced)
- 1 tb coriander seeds (ground)
- 2 ts cumin seeds (ground)
- 1 ts turmeric
- 1/2 ts pepper (hot red)
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"
