*  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
 


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