Advertisement
4
Easy
By Rohit Ghai
Published 2025
In this vegetarian Maharashtrian delicacy, baby aubergines/eggplants are stuffed with a spicy stuffing and slow-cooked in an onion gravy until tender. The dish can be prepared dry or with extra gravy, as you prefer, and served with roti or chapati.
Slit the aubergines vertically into 4 quarters, running the knife from top to bottom but without cutting through the stem ends. Sprinkle some salt inside the slits and set aside for about 10 minutes.
In a food processor, blitz together all the stuffing ingredients with a splash of water. The stuffing should be thick and wet.
Heat the oil in a sauté pan (that has a lid) over a me