- 2 medium eggplants
- 4 cups cubed potatoes
- 8 ounces cream cheese at room temperature
- 2 Tbsp vegetable oil
- 2 cups chopped onions
- 2 tsp. ground cumin
- 1 Tbsp ground coriander
- 1 tsp. turmeric
- 1/2 tsp. hot red pepper (or 2 small fresh hot peppers, minced)
- 1/4 tsp. ground cloves
- 1 Tbsp minced, fresh ginger
- 2 garlic cloves, minced or pressed
- 2 medium carrots, diced
- 1 large green pepper, diced
- 1 cup green peas, fresh or frozen
- 1 tomato, diced (optional)
- 2 Tbsp fresh lemon juice
Leaving stems on, slice the eggplant in half lengthwise and place cut side down on an oiled baking sheet. Cover and bake at 375: until tender, about 30-40 minutes. While the eggplant is baking, boil the potatoes until tender then drain. Mash the drained potatoes with the cream cheese in a large bowl. Meanwhile, sauti the onions and the dried spices in oil for 1 minute, then add the ginger and garlic and continue to sauti until the onions and translucent. Add the carrots and cook 5 minutes. Add the green peppers and peas and cook just until tender. Stir in the tomatoes and lemon juice. Combine the sautied vegetables and the potato/cream cheese mixture. Turn the baked eggplant halves over in the baking pan. With a fork or spoon mash the pulp, taking care not to break the skin. Push aside some of the pulp, making a hollow in each half. Mound a quarter of the filling in each. Sprinkle the top with sesame seeds, if desired and bake covered at 375: for 15 minutes, then uncovered for an additional 15-20 minutes. If you have more filling than needed for the eggplants, try stuffing a green pepper or tomato, too. Serves 4 Jan