"Reinventing Indulgence" One meal at a time!

I do like to flip through vegan cookbooks, mostly, as we have established already… for the pictures! This one made the cover of The New Vegan Cookbook, by Lorna Sass: 
TOMATO – CHICKPEA Curry in Eggplant Shells
I guess this idea of stuffing vegetables can go along way- you see… this can look impressive and taste great- with no animal products! I would never have thought I could make these recipes like today and the stuffed peppers from 2 days ago. BUT I CAN DO IT! lol I did have the help of one of my cooking friends– thanks Vanessa!

Eggplants- 2 medium
Olive oil
Mustard seeds– 2T
Curry powder– 1 1/2T
Onions- 2
Tomatoes– 1 can diced or 3-4 medium fresh
Chick peas– 1 can drained 
Coconut– grated and unsweetened
Salt & pepper
Preheat the oven to 450 degrees
Slightly oil the baking dishes 
Cut the eggplants in lengthwise halves leaving the stem in tact
Cut a zig zag pattern into the eggplant from the inside
Lightly oil and season it with salt and pepper
Turn these upside down into the baking dishes
Brush the outer skin now lightly with oil and bake for about 20 minutes
Let cool and then gently scrape out the insides into a mixing bowl
Hold in a warm place
Next to prepare the filling for the shells:
Start with the mixing bowl of the inside of the eggplant
Add the chick peas and tomatoes
Hold here while sautéing the oil and mustard seeds in a large sauce pan
Keep this covered until the seeds turn gray and you hearing a popping sound
Carefully add the onions and stir until golden brown- then add the curry
Next add the mixing bowl with the insides of the eggplant, chick peas and 
The shredded coconut is optional- add it here with the other spices
Stuff the eggplant shells with the new mixture from the sauce pan and garnish with fresh cilantro
The information given here is for educational purposes only. You should not use this to diagnose or treat a health problem or disease without consulting with a qualified health care provider.
[Wednesday May 9th 2012 blog]

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