NORTH INDIAN STUFFED EGGPLANT

じゃがいも

クリームチーズ

油

たまねぎ

クミン

コリアンダー

チューミリック

カイエンペッパー

クローブ

しょうが

にんにく

人参

ピーマン

グリンピー

ス トマト

レモンジュース

白胡麻

• Wash and cut the eggplants in half lenghwise and place side down on an oiled baking sheet. Bakie them at 190℃ .
• Boiled the potatoes and mash them. Mix them with the cream cheese (warm) in a large bowl.
• Saute the choped onions in the oil. Add the dry spices , cook 1 minute. Add the crushed garlic and choped ginger. Cook until the onions are translucent.
• Add the diced carrots, cook 5 minutes. Add the diced green peppers, peas, tomatoes and lemon juice.
• Combine the vegetables to the potato-cream cheese.
• Empty the eggplants and mix the meat with the vegetables. Fill the eggplants with that mix and sprinkle with sesame seeds.
• Place in the oven, covered and bake 15 minutes. Uncover and bake again 15 more minutes.