[CH] stuffed eggplant
Rain (rain@wwbbs.otherside.com)
Tue, 06 Apr 1999 15:11:00 GMT
x
BY>Congress will be voting in less than
BY>two weeks. CNN stated that the Government would, in two weeks time,
BY>decide to allow or not allow a Charge to your phone bill equal to a Long
BY>Distance call EACH time you access the Internet.
BY>Please Pass This ON
x
Please don't; it isn't true. The proposal was made several months
ago, but came nowhere near passage and is no longer under
consideration.
x
Ontopicizer:
-Begin Recipe Export- QBook version 1.00.14
x
Title: North Indian Stuffed Eggplant
Keywords: main dishes, vegetarian, vegan option
Yield: 4 servings
x
2 md Eggplants
4 c Potatoes, cubed
8 oz Paneer or soy cheese
2 Tbsp Vegetable oil
2 c Chopped onions
2 ts Ground cumin seeds
1 Tbsp Ground coriander seeds
1 ts Turmeric
1/2 ts Hot red pepper
Chopped red or green cayennes to taste
1/4 ts Ground cloves
1 tb Minced ginger
2 Garlic cloves, minced
2 md Carrots, diced
1 lg Green bell pepper, diced
1 c Green peas
1 Tomato, diced
2 Tbsp Fresh lemon juice (don't use bottled)
Seasme seeds
x
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.
x
While eggplant is baking, boil potatoes till tender & drain. Mash
with partially melted cheese in a large bowl. Saute onions &
dried spices in oil for 1 minute. Add garlic and 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.
x
Scoop out and mash/mince eggplant pulp (it should still be a bit
chunky, not a puree) and mix with filling mixture. Mound a quarter
of filling into each half. Sprinkle with sesame seeds & bake for
15 minutes at 375F, uncovered.
x
Adapted by Rain from "New Recipes From Moosewood Restaurant"
x
-End Recipe Export-
x
Rain
@@@@
\\\\\
---
þ OLX 2.1 TD þ Redhead mating call: "Are all the blondes gone?"