This delicious dish is inspired by the “Stuffed Curried Aubergines” recipe in Jamie’s new book “VEG”: its got fantastic new ideas. If you’re trying to add more veggies to your diet, it is definitely worth your while.

Like everything else that I do in the kitchen, I never ever follow a recipe, unless I’m making a cake. I just get inspired by them, and make my own as I go along. Depending mainly on personal likes, dislikes, and ofcourse on what I’ve got available in my kitchen at the time. 

Ingredients:

6 little “finger” eggplants (if slightly larger size, still no problem, you can serve one instead of two)… about 500grs

1 medium onion

1 garlic

4cm piece of ginger

1 espresso size spoon of each of the following:

cumin

coriander

turmeric

paprika

garammasala

2 tsps mangoe chutney

1 can coconut milk

a bunch of tomatillos cut in half

Method:

Mix all spices together and place in frying pan wih a bit of olive oil until it releases the aromas

place in a little bowl and set aside

Roughly cut onion, garlic, ginger and place in small food processor till fine

lightly fry in a bit of olive oil

transfer to the same bowl with the spices

add the mangoe chutney and mix to combine all ingredients into a firmish paste

peel the top of each eggplant just with your fingers to remove the leaf like part, leaving the green part and the stem intact to hold the eggplant togetther

cut it length wise in half till before reach the green part (if you’re using larger eggplant, you can make two cuts instead of one, while making sure it still stays attached)

open each eggplant and stuff it with the onion/spice mixture generously (make sure you use the entire mixture)

fry lightly in a bit of olive oil (a couple of minutes on each side)

add the coconut milk and the tomatillos

bring to a boil

cover tightly with silver foil and place in a 200C oven for about 40mns until the sauce thickens and the eggplant is tender

if you have fresh corriander chop some on top before serving (I almost never succeed in finding it in my grocery store!)

serve with basmati rice and some yoghurt on the side

It is absolutely de-li-cious!!!