Vegetable Recipes - Spicy Stuffed Aubergines Recipe

Ingredients

Serve 4-6

• 4-6 aubergines, halved lengthways

• 100 ml/3 1/2 fl oz water

• 1 bay leaf

• 125 g/4 oz ghee or 2 tablespoons vegetable oil

• 1 large onion, finely chopped

• 2 garlic cloves, finely chopped

• 2 teaspoons coriander seeds, coarsely crushed

• 1 teaspoon chili powder

• 1 teaspoon lovage seeds (optional)

• 1 teaspoon salt 

To garnish:

• coriander sprigs

• dried red chilies, chopped

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Method:

1. 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.

2. Poach in a preheated oven, 160°C (325°F), Gas Mark 3, for 25 minutes or until soft.

3. 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.

4. Remove the aubergines from the water and pat dry with kitchen paper. With a teaspoon, scrape out the flesh, reserving the skins.

5. 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.

6. Arrange on a serving dish, garnish with coriander sprigs and chilies, and serve.