Sweet Potato Stuffed Eggplant
Preheat the oven to 350ºF. Lightly oil a 9 x 13-inch baking pan. Cut the eggplants in half lengthwise, brush the cut sides with soy sauce, and arrange them flesh side up in the baking pan. Brush lightly with some of the oil. Add 1/2 cup of water to the pan and cover with foil. Bake until tender, about 30 minutes.
2 purple eggplants (6 to 7 inches long)
1 to 2 tablespoons soy sauce
3 tablespoons vegetable oil
2 cups peeled and diced sweet potatoes
2 cups chopped onions
pinch of salt
2 garlic cloves, minced or pressed
1 large red bell pepper, seeded and diced
Spicy Peanut Sauce
2 tablespoons vegetable oil
1 1/2 cups chopped onions
2 tablespoons grated fresh ginger root
1/4 teaspoon cayenne, more to taste
3/4 cup natural unsalted crunchy peanut butter
2 tablespoons soy sauce
2 tablespoons light unsulphured molasses
2 tablespoons white or cider vinegar
2 cups tomato juice
salt to taste
Meanwhile, place the sweet potatoes in a saucepan with water to cover and bring to a boil; then lower the heat and simmer about 10 minutes, until just tender. In a skillet, heat the remaining oil on medium heat and sauté the onions, salt, and garlic for 5 minutes, until the onions are soft. Add the bell peppers and cook until just tender, about 5 minutes. Drain the cooked sweet potatoes. Add them to the skillet with salt and pepper to taste. Stir, cover, and set the filling aside.
For the Spicy Peanut Sauce, heat the oil in a saucepan and sauté the onions for 3 minutes on medium-high heat. Add the ginger root and cayenne and sauté for another minute. Add the peanut butter, soy sauce, molasses, vinegar, and tomato juice. Stir thoroughly to blend in the peanut butter, cover, and cook gently on medium-low heat until melted, smooth, and hot. Stir frequently so that the sauce doesn't stick to the bottom and scorch. Add salt and more cayenne to taste and set aside.
When the eggplants are baked, remove them from the oven. With the back of a spoon, gently push the flesh to the sides. Mound the filling into the eggplant shells. Return them to the oven to bake for about 10 minutes.
If you'd like smaller portions, slice each finished eggplant crosswise into two pieces. Top the stuffed eggplants generously with sauce, sprinkle with chopped scallions, and serve.
Any leftover sauce keeps a long time if refrigerated in a sealed container. It can be thinned with tomato juice, orange juice, or plain water, and is a good condiment with rice and vegetables, as a dipping sauce, or in a pita with baked tofu and spinach.
Serves: 4 to 6
This is an outstanding recipe. We used slightly larger
eggplants to better accomodate the stuffing, and which
then can be divided for smaller portions, if desired.
We prepared the dish through the point where the eggplants
are stuffed, then refrigerated for half a day. About
30-40 minutes prior to serving, we put them in a pre-heated
350 degree oven. The sauce was drizzled on as they came
out of the oven to be served. Everyone thought this dish was sublime, worthy of a main entree.
Anonymous, Location not stated.
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