Sweet Stuffed Japanese Eggplants

SWEET STUFFED JAPANESE EGGPLANTS

8 Preparation Time :

Categories : Vegetarian Holiday

Main dish Vt

Amount Measure Ingredient -- Preparation Method -- -- --

8 Japanese eggplants

1 tb Canola oil

1 1/2 c Onion -- minced

1 md Red bell pepper -- chopped

1 c Vegetable stock or water

1 tb Gingerroot -- minced

2/3 c Tomato sauce

2 tb Dark brown sugar

2 tb Raisins

1/3 c Almonds -- sliced, blanched

1 t Salt, or to taste

1 tb Curry powder, or to taste

350 deg. Spray a 9- by 13-inch baking

pan with cooking spray.

Make a deep lengthwise slit in each eggplant, but

don't cut all the way through. Set aside.

To make stuffing, heat oil in alarge skillet and saute onion and bell pepper until soft, about 5

minutes. Add remaining ingredients, stir and simmer

for 2 minutes.

Spread a thin layer of stuffing on bottom of baking

pan. 'spoon remaining stuffing into the cut of each eggplant and place each stuffed egplant on top of

stuffing layer in baking dish. Cover pan with foil.

25 minutes. Uncover, and bake an additional

to 25 minutes, or until eggplants are tender. Serve

over rice. Serves 8.

85 cal;

2 g prot;

4 g fat;

12 g carb;

10 mg sod;

2 g fiber; vegan

Source; Vegetarian Times, Jan 94/MM by DEEANN - - - - - - - - - - - - - - - - - -