North Indian Stuffed Eggplant

Directions

Leaving stems on, slice eggplants in half lengthwise and place cut side down in pan.

Cover and bake at 375℉ (190℃) F for 30 to 40 minutes until tender.

While eggplant is baking, boil potatoes until tender and drain.

Mash with partially melted soy cheese in a large bowl.

Sauté onions and dried spices in oil for 1 minute.

Add garlic, ginger and sauté until onion is translucent.

Add carrots and cook 5 minutes.

Add peppers and peas and cook until just tender.

Stir in tomatoes and lemon juice.

Combine sautéed vegetables and potato mixture.

Mash eggplant pulp and push to side.

Mound a quarter of filling on each half.

Sprinkle with sesame seeds and bake for 15 minutes at 375℉ (190℃) F, uncovered.