Ingredients:

• 8-9 – small eggplants
• For the masala:
• 2 – dry Red Chillies
• 2 tbsp – Channa dal (Bengal gram dal)
• 2 tbsp – Urad Dal (black gram dal)
• 1 tbsp – Coriander seeds
• 1 tsp – Cumin seeds
• 10 – Curry leaves
• 4 Cloves – Garlic

Method:

1. Make two slits in the eggplants lengthwise starting at the tip opposite the stem (not all the way through) so you have something that resembles a flower bud with four petals.
2. Place on a baking sheet coated with a spray of oil, spritz with another spray of oil on top of the eggplants and bake in an oven at 400 degrees F for 8 minutes until the eggplants begin to just tenderize.
3. Remove from the oven and cool.
4. Heat 1 tsp oil in a skillet, then add masala ingredients one by one, roasting each for a minute over a medium flame.
5. Cool the masala ingredients, then powder them coarsely in a blender or a spice grinder.
6. Place the masala on a dish and add enough water so that the spices come together in a ball.
7. Divide into 8 or 9 pieces (going by the number of eggplants you have). Stuff each spice ball into an eggplant, taking care not to break off any of the petals.
8. Heat 1 tsp oil in a skillet.
9. Add the eggplants one by one (don’t overlap) and cook over a medium-low flame, turning over the eggplant four times, once every five minutes, to ensure it is thoroughly cooked on all sides. The eggplant should be fork-tender (meaning a fork should sink into it without resistance).
10. Serve hot with rice or chapatis and some dal.