Stuffed Baingan, Potatoes and Onions
10 small, round eggplants with stems (the smaller the better)
3 small onions
4 small, red waxy potatoes
1 tbsp. plain yoghurt
1/2 tsp. ginger, roughly chopped
2 tsp. coriander powder
2 tsp. peanuts, crushed coarsely
1 large green bell pepper, choppped finely
Chopped red chilies (with seeds removed) 2 or 3
1/2 tsp. chili powder
1/4 tsp. turmeric powder
1 tsp. cumin powder
Salt 1 tsp (or to taste)
1 tsp. lime juice
1 tsp olive or canola oil
Cilantro for garnish
1. Scrub potatoes. Put in boiling water for about 5 minutes. Then drain, remove and set aside.
2. Wash eggplants and cut off the stem. Peel onions, cutting off the base and tip.
3. Cut vertical slits in the vegetables in an X shape. The stuffing will later be placed inside these slits. For eggplants, begin at the stem end and cut about 3/4 of the way down. For the onions, begin at the stem end and cut only 1/2 way down. Potatoes should also be cut vertically 1/2 way down.
4. Mix peanuts, corriander, cumin, chopped bell pepper, and chopped red chilies. Stuff all vegetables with this mixture, taking care not to break the vegetables.
5. Add ginger, chili powder, turmeric, and salt to a large pan with the oil. Toast lightly.
6. Place potatoes into the pan with a little water to prevent sticking. Cover and cook for about 3 minutes, then add the other vegetables and yoghurt.
7. Add about 1/2 cup water. Cover and simmer until all vegetables are tender and spices have been absorbed.
8. Garnish with cilantro and fresh lime juice and serve hot with rice or flatbread.