eggplant boats

• 4 large eggplants split longways hollowed out
• 6 large carrots shredded
• 2 lb cauliflower chopped
• 1/2 cup cashews chopped
• 1/2 cup pistachio nuts
• 16 oz plain yogurt
• 1 tsp green papaya powder
• 1 medium onion chopped
• 1/3 cup ghee
• 1/4 cup olive oil
• 1 tsp salt halved
• 2 tbsp granulated garlic
• 1 tsp garam masala
• 1/2 lb broccoli

1. preheat oven to 450F Fahrenheit.
2. split longways the eggplant, hollow them out save the inside of eggplants.
3. get enough ghee spread inside of eggplant boats set to side
4. add carrots, and onion to ghee.
5. let sweat about 5 minutes.
6. Then add insides of eggplants to pot.
7. If you use broccoli cook till tender.
8. cover let cook 10 minutes.
9. in another pan add rest of ghee, and olive oil.
10. add cauliflower sautee till softened, then add the other half salt and other half garlic.
11. Then add the other half to carrots.
12. after mixing add the cauliflower to carrots.
13. add pistachio and cashews mix well.
14. heat through add papaya powder and garam masala.
15. add yogurt heat a bit fill your boats overfull put into oven cook 25-30 minutes

eggplants, carrots, cauliflower, cashews, pistachio nuts, yogurt, papaya powder, onion, ghee, olive oil, salt, garlic, garam masala, broccoli

Taken from cookpad.com/us/recipes/347689-eggplant-boats (may not work)