Indian Stuffed Baby Aubergines

If you are lucky enough to have an Indian or Middle Eastern shop nearby, you might find it sells several varieties of aubergine, including a baby long, thin type. This is the type to buy for this recipe.

SERVES 6-8

4 tablespoons sunflower oil

3 tablespoons chickpea flour

240g cashew nuts, ground

1 chilli, finely chopped

1 teaspoon grated ginger root

2 teaspoons ground cumin

1 teaspoon ground coriander

Large handful of coriander, leaves picked and finely chopped

4 tablespoons lemon juice

Honey

Salt

18 baby long, thin aubergines

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1 teaspoon fenugreek seeds

600g tomatoes, chopped

Heat 1 tablespoon of the oil in a saucepan over a low heat and fry the chickpea flour gently until it starts to colour, about 2-3 minutes, being careful not to burn it. Take the pan off the heat and add the cashew nuts, chilli, ginger, ground cumin, ground coriander and fresh coriander and mix together. Season with the lemon juice, and also with honey (I usually add about 2 tablespoons) and salt, to taste.

Cut a deep cross in each aubergine - first make a lengthways slit, keeping lcm uncut at both the stem end and base of the fruit, and cutting most of the way into the aubergine but ensuring you do not cut straight through into the skin on the other side. Next, make a short sideways slit at about half-way down the length of the fruit, across the first slit you made. One by one, open out the aubergines, taking care not to tear any uncut flesh, and stuff with the nut mixture; this takes a little persuasion.

Heat the remaining oil in a frying pan over a medium heat and temper the mustard, cumin and fenugreek seeds. Add the tomatoes and heat through. Place the stuffed aubergines into the sauce, taking care not to dislodge the filling, and cook, covered, until tender, about 20 minutes.