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North Indian Stuffed Eggplant

 

46

Yield

servings

Prep

30

min

Cook

60

min

Ready

90

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

2 medium eggplant
*
4 cups potatoes
cubed
8 ounces soy cheese
*
2 tablespoons vegetable oil
2 cups onions
chopped
2 teaspoons cumin seeds
ground
1 tablespoon coriander seeds
ground
1 teaspoon turmeric
½ teaspoon hot chili peppers
*
¼ teaspoon cloves
ground
*
1 tablespoon ginger
minced
2 each garlic cloves
minced
2 medium carrots
diced
1 large green bell peppers
diced
1 cup green peas
1 each tomatoes
diced
2 tablespoons lemon juice
fresh
1 x sesame seeds
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 303g (10.7 oz)
Amount per Serving
Calories 21431% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 99mg 4%
Total Carbohydrate 12g 12%
Dietary Fiber 7g 26%
Sugars g
Protein 10g
Vitamin A 120% Vitamin C 97%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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