Ingredients
- 6 eggplants
- 2 onions
- 85 gr peanut butter
- 60 gr ginger (grated)
- 2 gr curry powder
- 1 gr cayenne
- 1 gr nutmeg
- 9 slices celery stalks
- 3 slices peppers (red)
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"
