Clove-infused stuffed aubergines

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

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
Gluten-free
Vegan

Ingredients

Method