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Spicy Stuffed Eggplant

world.food's picture
Ingredients
  Eggplants 3 Medium
  Cubed potatoes 4 Cup (64 tbs)
  Silken tofu 1 Pound
  Olive oil 2 Tablespoon
  Garlic 4 Clove (20 gm), minced
  Chopped onions 2 Cup (32 tbs)
  Ground cumin 2 Teaspoon
  Tumeric 1 Teaspoon
  Cayenne 1⁄2 Teaspoon
  Cloves 1⁄4 Teaspoon
  Carrots 2 Medium, diced
  Lemon juice 1 Tablespoon
  Green pepper 1 , diced
  String beans 1 Cup (16 tbs), cut into 2 pieces
  Cooked chickpeas 2 Cup (32 tbs)
Directions

GETTING READY
1. Slice the eggplant in halves, lengthwise.

MAKING
2. On an oiled baking sheet place the cut eggplant with its cut side downwards.
3. Cover. Bake for 30 minutes at 375 degrees till the eggplant is tender.
4. In another pan boil potatoes till they are tender.
5. Drain the excess water.
6. Blend tofu with potatoes.
7. In a skillet add olive oil and war it. Add garlic, onions and spices till the onions are translucent.
8. Combine lemon juice and carrots and simmer for 5 minutes.
9. Add string beans and pepper. Cook for 5 minutes more.
10. Add potatoes with vegetables.
11. Turn the baked eggplant in the pan.
12. Mash the pulp using a spoon or fork.
13. Move the pulp to one side and make a hollow.
14. Divide the filling and mound each half.
15. Bake 20 minutes uncovered.

SERVING
16. Serve Spicy stuffed eggplant with chickpeas on its side and sprinkled with black pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
4

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