Masala Brinjals
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




250 grams small eggplants
1 teaspoon ground cumin seeds
1 teaspoon crushed pomegranate seeds
1/2 teaspoon ground turmeric
1/2 teaspoon Garam masala
2 tablespoons ghee or oil
2 large tomatoes, blanched & sliced
1 large onion, minced
1 (1-inch) piece of ginger, minced
salt, to taste
chili powder, to taste
4 green chilies, minced
1 handful fresh coriander leaves, sliced

Preparation

1 Mix together cumin, pomegranate seeds, garam masala, turmeric, salt and chili powder. 2 Make 4 or 5 cuts, crosswise, into eggplants, but do not cut all the way through. Stuff spice mixture into cuts, and set aside.  3 Heat 2 tablespoons ghee (or oil), and cook ginger and onion until soft. Add tomatoes, chilies, coriander and salt and cook until ghee separates. 4 Place stuffed eggplants over, adding a little hot water to the pan, then cover tightly and cook over low heat, stirring occasionally, until eggplant is done. Serve hot.