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Name: Spicy Peanut-Stuffed Eggplants
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1/2 c Crushed roasted peanuts; 8 sm Japanese eggplants; (1 lb.); 2 Jalapeno peppers; seeded and; 1/8 ts Turmeric; 1/4 c Sweetened flaked coconut; 1/2 c Onion finely chopped; 1 ts Salt; 1 ts Ground coriander; 2 tb Finely chopped fresh; 1 1/2 ts Ground cumin; 1 ts Curry powder; 3 tb Mild peanut or vegetable oil

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INGREDIENTS

1/2 c Crushed roasted peanuts
8 sm Japanese eggplants; (1 lb.)
2 Jalapeno peppers; seeded and
1/8 ts Turmeric
1/4 c Sweetened flaked coconut
1/2 c Onion ; finely chopped
1 ts Salt
1 ts Ground coriander
2 tb Finely chopped fresh
1 1/2 ts Ground cumin
1 ts Curry powder
3 tb Mild peanut or vegetable oil

Servings

INSTRUCTIONS

8 SERVINGS VEGAN The small Japanese eggplants have a milder, sweeter flavor than the big boys. They are narrow, 6 to 8 inches long, and range in color from deep purple to white. For this recipe, the eggplants are slit lengthwise, filled with a mixture of caramelized onions, peanuts, spices and fresh herbs, then gently cooked, making them exceptionally succulent. Slit eggplants lengthwise with 2 cuts, about 1/2 inch apart, keeping the stem end intact. Place them in a bowl of cold water for about 10 minutes to open cuts slightly and to avoid discoloration. Meanwhile, in small heavy skillet, heat 1 1/2 tablespoons oil over medium heat. Add onion and jalapenos and cook, stirring often, until onion is soft, 5 minutes. Add turmeric, coconut and peanuts and cook, stirring often, 4 minutes. Add cumin, coriander, curry powder, salt and cilantro and cook, stirring occasionally, 2 minutes. Remove from heat and set aside to cool slightly. Remove eggplants from water and pat dry. Stuff each eggplant with about I tablespoon of stuffing mixture by gently inserting it into the slits. Heat a nonstick skillet, large enough to hold all eggplants in a single layer, over medium heat. Add 1 tablespoon oil; when oil is hot, transfer stuffed eggplants to pan. Drizzle remaining 1/2 tablespoon of oil over eggplants. Cover and cook until lightly browned on one side, 6 to 8 minutes. Gently turn eggplants, reduce heat to low, cover and cook until tender, 8 to 10 minutes. Serve immediately. PER SERVING: 135 CAL.; 3G PROT.; 11G TOTAL FAT (2G SAT. FAT); 2G CARB.; 0 CHOL.; 430MG SOD.; 3G FIBER By Kathleen on Apr 24, 1999. Recipe by: Vegetarian Times Magazine, November 1997, page 70

NOTES

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Spicy Peanut-Stuffed Eggplants

1/2 c Crushed roasted peanuts
8 sm Japanese eggplants; (1 lb.)
2 Jalapeno peppers; seeded and
1/8 ts Turmeric
1/4 c Sweetened flaked coconut
1/2 c Onion finely chopped
1 ts Salt
1 ts Ground coriander
2 tb Finely chopped fresh
1 1/2 ts Ground cumin
1 ts Curry powder
3 tb Mild peanut or vegetable oil

8 SERVINGS VEGAN    The small Japanese eggplants have a milder, sweeter flavor than the big  boys. They are narrow, 6 to 8 inches long, and range in color from deep  purple to white. For this recipe, the eggplants are slit lengthwise, filled  with a mixture of caramelized onions, peanuts, spices and fresh herbs, then  gently cooked, making them exceptionally succulent.    Slit eggplants lengthwise with 2 cuts, about 1/2 inch apart, keeping the  stem end intact. Place them in a bowl of cold water for about 10 minutes to  open cuts slightly and to avoid discoloration.    Meanwhile, in small heavy skillet, heat 1 1/2 tablespoons oil over medium  heat. Add onion and jalapenos and cook, stirring often, until onion is  soft, 5 minutes. Add turmeric, coconut and peanuts and cook, stirring  often, 4 minutes. Add cumin, coriander, curry powder, salt and cilantro and  cook, stirring occasionally, 2 minutes. Remove from heat and set aside to  cool slightly.    Remove eggplants from water and pat dry. Stuff each eggplant with about I  tablespoon of stuffing mixture by gently inserting it into the slits.    Heat a nonstick skillet, large enough to hold all eggplants in a single  layer, over medium heat. Add 1 tablespoon oil; when oil is hot, transfer  stuffed eggplants to pan. Drizzle remaining 1/2 tablespoon of oil over  eggplants. Cover and cook until lightly browned on one side, 6 to 8  minutes. Gently turn eggplants, reduce heat to low, cover and cook until  tender, 8 to 10 minutes. Serve immediately.    PER SERVING: 135 CAL.; 3G PROT.; 11G TOTAL FAT (2G SAT. FAT); 2G CARB.; 0  CHOL.; 430MG SOD.; 3G FIBER        By Kathleen <schuller@ix.netcom.com> on Apr 24, 1999.    Recipe by: Vegetarian Times Magazine, November 1997, page 70

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Nutrition

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Serving Size: 1 Serving (7g)
Recipe Makes: 8 servings

Calories: 19
Calories from Fat: 9 (47%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 9.4mg		0 %
Potassium 40.8mg		1 %
Total Carbohydrate 2.6g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 1.9g
Protein 0.4g		1 %
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Calories per serving: 19

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