stuffed aubergine

I found this recipe in Curries & Bugles – A Memoir & Cookbook of the British Raj by Jennifer Brennan. The book has over 200 recipes peppered with little illustrations, old photographs and short nostalgic notes that reflect a rare warmth and affection for the country where she was born and raised and her forefathers ruled.



I made the mistake of trying this recipe with really small aubergines. They're hell to stuff. Jennifer recommends the 5 inch long ones.

what to take

6 aubergines about 5 inches long
2 tablespoons ghee
1 small onion finely chopped
2 teaspoons coriander powder
1 teaspoon jeera (cumin) powder
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1/2 inch fresh ginger finely chopped
2 sprigs of coriander leaves chopped
salt to taste

how to make

Parboil the aubergines for about 5 minutes. Cool and cut lengthwise and scoop out the flesh. Reserve the skins.

In a pan, heat half the ghee over medium heat and fry the onions till golden brown. Add the spices and salt and fry for another 3 minutes.

Add the flesh of the aubergines and the coriander leaves and mix thoroughly. Remove the filling form the heat.

Fill the skins and tie the lids on with thread.

Heat the remaining ghee in a pan over moderate heat and fry the aubergines on all sides until they are slightly browned. Cover the pan, reduce the heat to low and cook for 6 minutes.Serve with chapatis.



other tricks with aubergines

1. Baked aubergines from deepann

2. Sailu's stuffed aubergine curry.

3. And finally, baingan bharta from Rosie