Title: North Indian Stuffed Eggplant
Categories: Indian Vegetarian
Yield: 4 Servings

2	md	Eggplants
4	c	Potatoes, cubed
8	oz	Soya cheese,
2	tb	Vegetable oil
2	c	Chopped onions
2	ts	Ground cumin seeds
1	tb	Ground coriander seeds
1	ts	Turmeric
1/2	ts	Hot red pepper
1/4	ts	Ground cloves
1	tb	Minced ginger
2		Garlic cloves, minced
2	md	Carrots, diced
1	lg	Green bell pepper, diced
1	c	Green peas
1		Tomato, diced
2	tb	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"

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