Clove-infused stuffed aubergines

Name: Clove-infused stuffed aubergines
Yield: Serves 4
Cuisine: India
Ingredients: sprigs of fresh coriander (cilantro), to garnish; 1 fresh tomato; 2.5 ml/½ tsp garam masala; 2.5 ml/½ tsp ground cumin; 1 cm/½ in piece of cinnamon stick; 4 cloves; 10 ml/2 tsp ginger purée; 1–2 fresh green chillies, finely chopped (deseeded if preferred); rice and/or Phulkas and a lentil dish, to serve; 60 ml/4 tbsp sunflower oil or light olive oil; 5 ml/1 tsp ground turmeric; 5 ml/1 tsp salt, or to taste; 400 g/14 oz small, slim aubergines (eggplants); 1 large onion, finely chopped; wedges of lime, to garnish; 2.5 ml/½ tsp chilli powder; 5 ml/1 tsp ground coriander

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Small, slim aubergines are used to make this traditional dish, Baingan Ke Lonj. The aubergines are sliced along most of their length, leaving them joined at the top, and these cavities are stuffed with a spicy onion paste tempered with clove and cinnamon. The aubergines are then tied shut and gently simmered in an onion sauce. This dish goes well with rice, bread or lentils.

Ingredients

Asia
India
Central India
Starter
Vegan
Gluten-free

Ingredients

Method