This is from the Moosewood Cookbook, where it is called “North Indian Stuffed Eggplant”. I’ve had the cookbook for years, it no longer has a cover, and have no idea which Moosewood Cookbook it was, except that it was in easel format when I bought it. I don’t think it was any of these… (Hey, and look! Cornell has the definitive Moosewood collection. Heh.)
2 medium eggplants
4 cups cubed potatoes
8 ounces cream cheese at room temperature
2 tablespoons oil
2 cups chopped onions
2 t ground cumin
1 T ground coriander
1 t turmeric
1/4 t cayenne pepper
1 T minced fresh ginger root
2 cloves garlic, minced or pressed
2 medium carrots, peeled and diced
1 green pepper, diced
1 cup green peas or corn niblets
2 T lemon juice
sesame seeds (optional)
Leaving stems on, slice eggplants in half lengthwise. Place cut side down on baking sheet, and bake at 375F till tender (~30 – 45 minutes).
Meantime, boil potatoes till tender, drain. In large bowl, mash potatoes with cream cheese.
While potatoes are cooking, sauté onions and dried spices for 1 minutes, then add ginger and garlic and continue to cook till onions are translucent. Add carrots, cook 5 minutes. Add peppers and peas/corn, cook only till hot through. Stir in lemon juice.
Add vegetable mixture to potato mixture.
When eggplants are done, remove from over (but leave oven on — the eggplants will be going back in there in a few minutes!) Gently turn the halves over and mash the pulp, being careful not to break the skin. Push some of the pulp aside to make a hollow. Mound a quarter of the filling in each eggplant half. Garnish with sesame seeds, if you like, then cover with foil and bake for 15 minutes. Remove foil and bake another 15 – 20 minutes.