Stuffed Eggplants

Ingredients

• 1 eggplant
• 1 large tomato, finely chopped/blended
• 150g peanuts, finely diced (blended, if possible)
• 25g soft brown sugar
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1½ tsp turmeric
• 1½ tsp salt
• 1 tsp cumin seeds
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2.5 in piece ginger, peeled and mashed in a pestle and mortar
• 3 tsp red chilli powder
• 2 handfuls freshly chopped coriander
• 150ml oil (sunflower, vegetable)

Method

1. In a bowl, combine the nuts, sugar, coriander, cumin, turmeric, salt, cumin seeds, onions, garlic and tomato with your hands. Really smush the ingredients together so that the flavours combine, then leave to rest for a few minutes.
2. Next, add the ginger, chilli powder, most of the fresh coriander and the oil to the bowl, and stir thoroughly.
3. Cut the eggplants into halves or quarters (depending on how big they are) up to the stem, without actually cutting them into pieces.
4. Lay the prepared eggplants in a saucepan big enough to hold them comfortably, then pile the marinade on top, making sure to cover all the flesh. Any leftover marinade can be piled on later.
5. Cover the pan and switch on the heat to medium. Allow to cook gently for 5 minutes.
6. Pour 1½ cups boiling water into the pan – taking care not to dislodge the marinade. Replace the lid, increase the heat to high and bring to the boil. Then reduce it low and simmer for another 25-30 minutes until the aubergines are cooked. This’ll depend on how big your aubergines are so keep a close eye on them. When ready, they should yield easily to the point of a sharp knife.
7. Once ready, remove from the heat and allow to rest for 10 minutes.