Eggplants Stuffed with a Spice Paste

  • Servings: 8


10 long green eggplants (small, round ones or long, purple ones can also be used), chopped into pieces and slit (see pic above)
2 tbsp oil

For Spice paste: Grind the following into a coarse paste (see pic above)

2 inches or 25 grams of ginger, washed, peeled, roughly chopped
1/2 tbsp cumin seeds
1 tbsp red chilli powder (or more, if you can handle the hear ;-))
1/4 tsp turmeric
salt - to taste