stuffed eggplants

serves 4

2 tbsp sesame seeds
1 tbsp coriander seeds
1 cup freshly shredded coconut
1 tbsp cumin seeds
2 large onions; 1 whole and 1 sliced
1 lemon size tamarind pulp (or 2tbsp tamarind paste? )
1 cup warm water
1/4 cup sugar
1/4 cup each almonds cashews, raisins, peanuts
6 cloves garlic peeled
1 2 inch ginger;
2 fresh red chilies
2 green chilies
1/4 cup cilantro or mint leaves
1/2 tsp ground turmeric
salt
8 long thin eggplants
2 tsp veg oil
1 cup ghee

• roast sesame, coriander, coconut, cumin over low flame for 3 mins
• hold whole onions in togs using potholder to grab tongs burn onion on medium flame until peel turns black; remove peel, slice onion and set aside
• soak tamarind in warm water 15 mins; strain pulp and add sugar to liquid
• in a blender, grind nuts, raisins, roasted sesame, ginger, garlic, chilies, cilantro or mint; turmeric and salt until a paste forms
• make 2 slits in each eggplant cutting half way thru; stuff paste into eggplant
• heat oil in a skillet for 1 min; add ghee; add unroasted onion and the eggplants and cook, covered for 10 mins over med heat;
  
• turn eggplants lower heat and cook another 10 mins; add sweetened tamarind liquid
• garnish with roasted onion slices
  
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