These stuffed baby aubergines are as delicious as they look, and are succulent in a dry coconut based curry sauce.
The asfoetida is key here, and although it seems like a lot (and yes, it’s smelly!), the flavour dissipates throughout the dish and doesn’t overpower at all.
Stuffed baby aubergines
- 1 Kg Baby aubergines
- 1 Onion
- 1 Carrot
- 250g Frozen peas
- 3 Tbsp Desiccated coconut
- 1 Tbsp Sugar
- 1 Tbsp Coriander seeds, crushed
- 1 Tbsp Cumin seeds, crushed
- 1 cm Fresh ginger, crushed
- Lots of Garlic, crushed
- 1 Tsp Salt
- 1 Tsp Asfoetida
- 3 or 4 Dry chillies
- 1 sprig Curry leaves
- Preheat oven to 200C.Cut 2 slits lengthwise in the aubergines, leaving the tip attached, to make them flower open. Season each aubergine inside with a sprinkle of salt - don't skip this step.
- Using a oven proof pan or pot that you have a lid for, fry the stuffing ingredients except the frozen peas and the coconut until soft. Defrost the peas in the microwave or whatever.Blend the cooked stuffing with the peas and coconut in a food processor until you get a rough paste, you don't want it totally smooth or still chunky.
- Stuff the aubs with the stuffing paste in both slits, getting the mixture right into as much cut surface as you can.
- Make the vagaar by frying all the ingredients for a minute until fragrant.Add the aubs and remaining stuffing and fry for 3 minutes. Turn the aubs, then cover the pan and bake for 20 min. Remove from oven, turn them again, add more water if needed and bake for another 10min.Serve with bread/roti, yoghurt and sambals.