Tomato Stuffed Aubergines – bharwan baingan tamattari
A delicious spicy eggplant recipe that Sol, from Heart & Sol recommended.
4 medium eggplants
Oil for cooking
4 medium tomatoes
2 onions grated
2 fresh red chillis
4 tbsp lemon juice
4 tbsp fresh coriander
1 tbsp grated ginger
3 cloves grated garlic
1.5 tbsp ground coriander
2tsp ground cumin
1tsp fennel seeds
1tsp ground turmeric
1 tsp salt
Besan or gram flour if required to thicken.
Using blender, Blend all paste ingredients. The texture should be stiff and not so runny that it slides off the eggplant slices. Add flour to thicken if required.
Slice each egg plant vertically from bottom to top (without cutting through the stem) into 4 parallel slices that remain joined by the stem.
Spread each eggplant layer with the spice paste and then rearrange the eggplant to look whole again.
Generously oil a flameproof casserole dish that can hold all eggplants lying down. Cook very gently for 20 mins on the stove top, then turn eggplants and cook a further 20 mins. If they begin to stick, add a few tbsps water. (alternatively, bake at 180°C for 40 mins turning halfway) Serve warm or cold.