Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 md Eggplants 1/4 ts Ground cloves
4 c Potatoes, cubed 1 tb Minced ginger
8 oz Soya cheese, 2 ea Garlic cloves, minced
2 tb Vegetable oil 2 md Carrots, diced
2 c Chopped onions 1 lg Green bell pepper, diced
2 ts Ground cumin seeds 1 c Green peas
1 tb Ground coriander seeds 1 ea Tomato, diced
1 ts Turmeric 2 tb Fresh lemon juice
1/2 ts Hot red pepper Seasme seeds

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.

Adapted from "New Recipes From Moosewood Restaurant"

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