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North Indian Stuffed Eggplant

2 medium eggplants
4 cups potatoes, cubed
8 ounces cream cheese at room temperature
2 tablespoons vegetable oil
2 cups chopped onions
2 teaspoons ground cumin
1 tablespoon ground coriander
1 teaspoon turmeric
1/2 teaspoon hot red pepper (or 2 small fresh hot peppers, minced)
1/4 teaspoon ground cloves
1 tablespoon minced ginger
2 garlic cloves, minced
2 medium carrots, diced
1 large green bell pepper, diced
1 cup green peas
1 tomato, diced
2 tablespoons fresh lemon juice
sesame seeds


Leaving stems on, slice eggplants in half lengthwise and place cut side down in pan. Cover and
bake at 375F for 30 to 40 minutes till tender.


While eggplant is baking, boil potatoes till tender and drain. Mash with partially melted soya cheese in a large bowl. Saute onions and dried spices in oil for 1 minute. Add garlic, ginger and saute till onion is translucent. Add carrots and cook 5 minutes. Add peppers and peas and cook till just tender. Stir in tomatoes and lemon juice.


Combine sauteed 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 375F, uncovered.

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