- 8 – 10 pieces of tiny eggplants
- 1 tbsp red chili powder
- 2 tbsp coriander powder
- 1 tbsp garam masala
- 1 tbsp jeera powder
- salt, to taste
- 2 tbsp lemon juice
- Mix all the ingredients of the stuffing in a bowl and set aside. Wash the eggplants and slit half-way through the middle without cutting them into halves. Spread the filling into the slits of the eggplants.
- Heat oil in a non-stick pan and add the stuffed eggplants. Cover cook for 10–15 minutes on medium-low heat, turning them every few minutes to get them brown on all sides.
Recipe by Hooked on Heat Edit
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