Masala stuffed baby eggplants

Ingredients

• 8-10 baby eggplants

Masala peanut stuffing:

• ¾ cup roasted unsalted peanuts
• 2 tablespoons tahini
• 6 cloves of garlic
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon ground cloves
• ½ teaspoon ground cinnamon
• ½ teaspoon ground turmeric
• 1-2 green chillies, chopped
• 2 tablespoons fresh coriander, chopped
• Salt to taste

Tomato sauce:

• Vegetable oil for frying
• 1 onion thinly sliced
• 2 tablespoons Zanzibar curry powder (see recipe)
• 1 teaspoon mustard seeds
• 2 teaspoons cumin seeds
• ½ teaspoon asafoetida
• 1 can of chopped tomatoes
• ¾ cup water
• 1 teaspoon turmeric
• ½ teaspoon red chilli powder
• 2 tablespoons sugar
• Salt to taste

Method

• Wash and dry the eggplants.
• Cut in half lengthways but keeping the stem intact. Then, roll the eggplants over and cut in half lengthways again, and then open each eggplant out like a flower.
• Put all the ingredients for the stuffing into the mixing cup. Using the BLACK+DECKER® kitchen wand™ immersion blender attachment, blend with a little water and pulse until coarsely ground and fully mixed. Season with the 2in1 salt and pepper grinder adjust seasoning to taste.
• Stuff as much of the paste into the eggplants as possible.
• Heat a little oil in a large, lidded frying pan over a medium heat, and add the stuffed eggplants. Cook over a low to medium heat until the eggplants are beginning to soften. After about 10 minutes, turn the eggplant over, add a splash of water and cook for a further 10 minutes, or until the eggplants are cooked through.
• Meanwhile, make the tomato sauce. Using the can opener attachment to open the canned tomatoes. In another large saucepan heat a little oil, sauté the sliced onions, and cook slowly for about 10 minutes, until golden brown.
• Add the curry powder and cook for another two minutes before adding the remaining ingredients. Bring to the boil, reduce the heat and simmer for 15-20 minutes.
• Once cooked, use the immersion blender attachment to blend to a smooth paste. Season with salt to taste.
• Pour the paste over the eggplants and bring to a simmer again.

Serve with rice and/or the Chickpea and dahl curry.