Spice Stuffed & Baked, Eggplant and Potatoes

This is a nutritious recipe that needs very little oil and is made using small vegetables that are stuffed with a dry spice paste and then baked to tenderness in the oven. Adapted from "Best Ever Indian" by Baljekar, Fernandez, Husain and Kanani.

What you'll need..

• 5 Baby eggplant (small Indian eggplant)
• 5 Small potatoes
• 1 Tsp sesame seeds
• 1 Tsp coriander seeds
• 1 Tsp cumin seeds
• 1 Tsp fennel seeds
• 1/2 Tsp mustard seeds
• 1/2 Tsp chilli powder
• 1/4 Tsp turmeric powder
• 1/2 Tsp garam masala
• 1 Tsp besan (Gram flour)
• 2 Tsp garlic, finely chopped
• 1 Tbsp lemon juice
• 3 Tbsp cilantro leaves chopped
• 2 Large tomatoes, pureed
• 1 Tbsp oil
• Salt to taste

How to..

• Preheat the oven to 400 degrees Fahrenheit or 250 degrees Celsius.
• With a sharp knife, make one slit through the center of the potatoes and eggplant, to make a little pocket, but don't cut right through. Rub with a little salt and set aside
• Grind the coriander, cumin and fennel seeds into a coarse powder.
• In a bowl, mix sesame seeds, coriander-cumin-fennel powder, chilli powder, turmeric powder, garam masala, besan, 1 Tsp garlic, lemon juice, 1 Tbsp cilantro leaves and a pinch of salt.
• Carefully spoon 1/2 this mixture into the slits of the potatoes and eggplant and then place them in a non stick baking dish. Set aside.
• Now for the sauce, heat oil in a non stick pan. Add mustard seeds and wait for them to splutter.
• Now add the tomato puree, 1 Tsp garlic, 2 Tbsp cilantro leaves, salt and the remaining spice mixture. Bring to a boil and then simmer for 5 minutes till the sauce thickens.
• Pour this sauce over the potatoes and eggplant in the baking dish. Cover the dish with a aluminum foil and bake in the oven for 25-30 minutes.
• Remove from heat, carefully remove the foil and pierce a knife through the potatoes and eggplant. If they are tender, your dish is ready. Serve hot with rotis.

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