Baigan masala

The aubergine or eggplant is a wonderful vegetable for stuffing. In India, I ate many versions, so many that I think the cook would forget what he did the last time and just concoct a new filling for each occasion. Sometimes they were presented in traditional English fashion, stuffed with mince and breadcrumbs, but I far preferred them when he had used a gamut of Indian spices. Incidentally, we knew aubergines as brinjals, which was what the Anglo-Indians called them. It took a while after