Ginger Stuffed Eggplant

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Ginger Stuffed Eggplant

 

6 medium eggplants

2 onions, chopped

oil

tamari or soy sauce

1/4 cup grated ginger

9 celery stalks, sliced

3 red peppers, sliced

6 tablespoons peanut butter

1 teaspoon curry powder

1 dash cayenne

1 dash nutmeg

 

Cut eggplants in half lengthways. Hollow out shells

and set aside. Cube eggplant pulp. Saute‚ onions and

eggplant cubes in oil till tender. Add a tbl or so of

tamari to taste.

In a large bowl, mix eggplant mixture, ginger, celery,

peppers, peanut butter, cayenne and nutmeg. Place in

eggplant shells and bake at 350F for 45 minutes.

Serves 4.

 

 

 

 

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