Stuffed Aubergine piping hot from the oven

This is one of Ma Rani’s original recipes from her cook book. We love it as a vegetarian starter or as a light meal and it is definitely one of our family favourites as it is on the table at least once a week as well as being favourite at our supper club! We hope you enjoy making it!

Stuffed Aubergines

Ingredients:

• 2 medium aubergines
• 1 large onion, roughly chopped
• 2 tomatoes, chopped into small chunks
• 2 tbs of vegetable oil
• 1tsp cumin seed
• 1tsp mustard seed
• 1tsp turmeric
• 1tbs dried fenugreek leaves
• 2 cloves garlic, finely chopped
• 1tbs freshly grated root ginger
• 2 tsp garam masala
• salt & pepper to taste
• 15g fresh coriander leaves
• half a lemon
• 4g fresh green chilli, finely chopped

Method:

• Wash and slice the aubergines in two and scoop out the flesh.
• Squeeze the lemon juice on to the aubergine skins to stop them discolouring.
• Fry off the cumin seed in the hot oil for a few seconds.
• Chop the onion, add to the pan and continue to fry until softened and slightly browned.
• Add the mustard seed and turmeric and stir.
• Add the garlic, root ginger and green chilli and stir.
• Add the dried fenugreek leaves, stir and allow to cook for 2 – 3 minutes
• Add the garam masala to the pan and stir thoroughly.
• Add salt and pepper to taste.
• Next add the flesh of the aubergine to the pan and stir.
• Chop the tomatoes into small chunks, add to the pan and stir.
• Cook on a gentle heat for 10 minutes stirring intermittently.
• Finally chop the coriander leaves roughly and add to the pan.
• Spoon the mixture back into the aubergine skins, put the empty skins on top of each filled skin and place in the middle of a foiled baking tray.
• Cook in a medium oven for 25 minutes.
• Serve with a fresh salad of cucumber, tomato and red onion with a spoon of natural yoghurt on the side.