North Indian Stuffed Eggplant Recipe

Name: North Indian Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 teaspoon hot chili peppers; 1/4 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

Servings: persons

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
1/2 teaspoon hot chili peppers
1/4 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

1
Leaving stems on, slice eggplants in half lengthwise and place cut side down in pan.
2
Cover and bake at 375F (190C) F for 30 to 40 minutes until tender.
3
While eggplant is baking, boil potatoes until tender and drain.
4
Mash with partially melted soy cheese in a large bowl.
5
Saute onions and dried spices in oil for 1 minute.
6
Add garlic, ginger and saute until onion is translucent.
7
Add carrots and cook 5 minutes.
8
Add peppers and peas and cook until just tender.
9
Stir in tomatoes and lemon juice.
10
Combine sauteed vegetables and potato mixture.
11
Mash eggplant pulp and push to side.
12
Mound a quarter of filling on each half.
13
Sprinkle with sesame seeds and bake for 15 minutes at 375F (190C) F, uncovered.

851

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 medium eggplant, 4 cups potatoes cubed, 8 ounces soy cheese, 2 tablespoons vegetable oil, and more.

Yes, North Indian Stuffed Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

North Indian Stuffed Eggplant

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