Usually the eggplants are stuffed with dried powders (which I love !). This is a different version in which the eggplants are stuffed with a simple tomato-onion masala. Very quick and easy.
Clean the eggplants. (When you shop for this recipe, get the smallest eggplants).
Steam them over boiling water for 6-7 minutes. You can also pressure cook them for 1 whistle or just blanch them in boiling water. whichever way, try not to overcook.
While the eggplants are getting steamed, prep the filling. Fry some mustard seeds, cumin and fennel and sauté chopped red onions.
Sauté chopped tomatoes and crushed garlic.
Add turmeric powder, salt, chilli powder, dhaniya powder or any of your favorite masalas….even sambar powder will do. Add very little water (less than 1/4 cup) and let everything blend and cook well.
Let the water evaporate and the masala thicken. The filling is ready and by now your eggplants should be done too.
This is the right texture, its cooked but not too soft.
Make a horizontal and vertical slit , but keep the eggplant intact.
Generously spoon the filling into the eggplants. Rub the leftover filling on them.
Add very little oil to the pan, both the eggplants and the masala filling are already cooked, so the oil is only to crisp the skin…2 tsp of oil is plenty. Sear one side for 30 seconds.
When the sides are seared, prop them up to cook the bottom…
Serve with steamed rice. Goes very well with yoghurt rice.