Stuffed Eggplant, Black-Eyed Peas, and Tomato Rice

These are spicy Indian flavored dishes. They are delicious with just the right amount of spice and sweetness, just like your blogger.

Stuffed Eggplant
Ingredients
2 Eggplants
3 Carrots, Diced
2 Large Potatoes, Diced
2 Zucchini, Diced
1 Onion, Diced
1 Cup Vegetable Broth
1 Teaspoon Coriander
1 Teaspoon Cumin
1 Teaspoon Cardamon
1 Teaspoon Turmeric
1/2 Teaspoon Cinnamon
1/2 Teaspoon Cayenne Pepper
1/2 Teaspoon Ground Allspice

Directions
Preheat the oven to 375 degrees Fahrenheit
Cut the eggplant lengthwise and hollow out the shell by removing the flesh; dice the eggplant flesh
Steam the potatoes and carrots for 3 minutes; add the zucchini and steam for 3 more minutes
Pour the vegetable broth into a pan and stir in the spices; bring to a boil, add the onion, and cook for 5 minutes
Add the eggplant to the pan and cook for 5 more minutes
Mix in the potatoes, carrots, and zucchini
Scoop the mixture into the eggplant shells and cover and bake for 30 minutes

Black-Eyed Peas
Ingredients
1 Cup of Dried Black-Eyed Peas, Soaked Overnight and Cooked (I cooked these the day before)
2 Onions, Diced
1 Teaspoon Grated Ginger Root
1 Teaspoon Cayenne Pepper
1.5 Teaspoons Coriander
1.5 Teaspoons Cumin
1 Cup Vegetable Broth
2 Red Chili Peppers, Siced into Strips
Chopped Cilantro
1 Tablespoon of Lemon Juice

Directions
Saute the onions for 6 minutes; add the ginger, cayenne pepper, coriander, and cumin and cook for 1-2 minutes
Pour the vegetable broth in the pan, cover, and cook until broth is absorbed
Mix in the peas, chili peppers, and cilantro and cook until warmed throughout and mixed well; sprinkle with lemon juice

Tomato Rice
Ingredients
2 Onions, Diced
1 Teaspoon Grated Ginger Root
1 Teaspoon Turmeric
1 Box of Pomi Chopped Tomatoes, Drained
1.5 Cups of Jasmine Rice
3 Cups of Vegetable Broth (Adjust according to package directions)
1 teaspoon of Cayenne (I omitted this as everything else was spicy enough. Add in when you add in other spices.)

Directions
Drain the tomatoes
Saute the onions for 6 minutes; add the ginger and turmeric
Stir in the tomatoes and cook for 3-5 minutes
Mix in the rice, stirring well
Add in the broth, cover, lower heat, and cook until the liquid is absorbed