Ingredients
4 small eggplants
1 cup bread crumbs
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon turmeric powder
1 teaspoon chili powder
50 ml vegetable oil
2 tablespoons lemon juice
Salt to taste
Method
1. Preheat the oven to 180°C.
2. Cut the tops off the eggplants and make a lengthwise slit in each one without cutting all the way through.
3. In a pan, heat the oil and sauté the chopped onion and garlic until golden brown.
4. Stir in the bread crumbs, spices, lemon juice, and salt. Mix everything thoroughly to create a stuffing.
5. Carefully fill each eggplant with the stuffing, place them in a baking dish, and bake for 30 to 35 minutes until tender.
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