Recipe for North Indian Stuffed Eggplant 
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Yield:
4 servings
Ingredients:
Amount Ingredient
2 med Eggplants
4 cup Potatoes, cubed
8 oz Soya cheese,
2 tbl Vegetable oil
2 cup Chopped onions
2 tsp Ground cumin seeds
1 tbl Ground coriander seeds
1 tsp Turmeric
1/2 tsp Hot red pepper
1/4 tsp Ground cloves
1 tbl Minced ginger
2 x Garlic cloves, minced
2 med Carrots, diced
1 lrg Green bell pepper, diced
1 cup Green peas
1 x Tomato, diced
2 tbl Fresh lemon juice
Instructions:
Instructions: 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.

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