Place
the
aubergines in a roasting pan with the cut sides upwards. Pour in
the measured water, add the bay leaf and cover the
pan tightly with foil.
Poach in a preheated oven,
160°C (325°F), Gas Mark 3, for 25 minutes or until
soft.
Heat the ghee or oil in a heavy-based
saucepan, add the onion and garlic, and fry gently
for 4-5 minutes until soft. Add the coriander seeds,
chili powder, lovage seeds, if using, and salt.
Stir well and fry for about 2-3 minutes.
Remove the aubergines from the water and pat dry with kitchen
paper. With a teaspoon, scrape out the flesh,
reserving the skins.
Mash the flesh and add to the
spice mixture. Fry for 2-3 minutes, stirring.
Grill the aubergine skins for 5 minutes until dried
out, and fill with the fried mixture.
Arrange on a
serving dish, garnish with coriander sprigs and
chilies, and serve.