*  Exported from  MasterCook  *
 
                      SWEET STUFFED JAPANESE EGGPLANTS
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 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
 
    Preheat oven to 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.
    Bake 25 minutes. Uncover, and bake an additional 20
   to 25 minutes, or until eggplants are tender. Serve
   over rice. Serves 8.
   
    Per serving: 85 cal; 2 g prot; 4 g fat; 12 g carb; 0
   chol; 10 mg sod; 2 g fiber; vegan
   
    Source; Vegetarian Times, Jan 94/MM by DEEANN
  
 
 
                    - - - - - - - - - - - - - - - - - -