Stuffed Small Aubergines with Recheado Masala

For this recipe, you want to look out for the aubergines that look like large eggs (this is how they originally got their alternative name of eggplant). Before starting this dish, you’ll need to make the recheado masala which takes no longer than 15 minutes. Typically, recheado is used as a coating for fish when fried but it also works really well as a stuffing for vegetables. Okra, also known as lady’s fingers, are equally tasty prepared in this way.