Curried Baby Eggplants

Ennegai

Serves: 6

Baby oval eggplants - 6
Coconut - 3/4 cup
Onion - 1 large, coarsely chopped
Tomato - 1 large, coarsely chopped
Coriander leaves - 4-5 strands
Ground coriander - 2 tsp
Red chilli powder - 1 tsp
Garlic cloves - 4
Fresh ginger root - 1/2 inch, scrapped and coarsely chopped
Cloves - 2
Cinnamon stick - 1
Turmeric - 1/4 tsp
Salt - to taste
Oil - 2 tbsp

1. Cut the eggplants lengthwise into quarters, from the round end two-thirds of the way down toward the stem, so that they can be stuffed with spices yet still remain whole.
2. Soak them in a bowl of slightly salted water for 20 minutes, then drain in a wire-mesh strainer.
3. Combine all the ingredients other than oil and eggplants in a blender or food processor and grind to a smooth paste.
4. Heat oil in a pan over low heat. With a knife blade, generously smear the paste into the cuts in the eggplants. Place all the eggplants in the pan and pour any remaining paste from the blender into the pan.
5. Cover with a lid and cook for about 5 minutes. Remove the lid and turn the eggplants over. Cover and cook for about 5 more minutes. Remove the lid.
6. The eggplants should be butter-soft and evenly browned. If not, turn the eggplants and let them cook for an additional few minutes. Serve hot with plain rice, chappatis, rotis, etc.