Stuffed Brinjals

Name: Stuffed Brinjals
Yield: Serves 4
Ingredients: Juice of 1 lemon; 1 tbsp grated jaggery; ½ tsp each chilli powder and turmeric; ½ pint water; 1 onion, chopped; 1 whole green chilli, slashed open; 8 medium-sized whole potatoes, peeled and parboiled; 1 tbsp desiccated coconut; 1 tsp dhania powder; Salt to taste; 1 tsp jeera powder; Large tin chopped tomatoes; 1 tbsp broken roasted peanuts (you can whiz them in a food processor); 1 tsp crushed garlic; 5 small, round aubergines; 4 tbsp sunflower oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

About

Ingredients

5 small, round aubergines
4 tbsp sunflower oil
Large tin chopped tomatoes

Main course
Vegan
Gluten-free

Method

Heat the oil in a shallow pan with a lid.
Fry the onion until slightly brown, add the tomatoes and garlic, and cook until it thickens.
Add water and bring to the boil again, then take pan off the heat.
Mix all the ingredients for the stuffing, wetting it with water if you need to.
Cut open the aubergines two-thirds through, so they ar