Name: Baked Eggplant Curry recipe by Mehak Joshi at BetterButter
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8
Ingredients: 6 white Eggplants; 1 medium Potato (boiled); 4 medium Tomatoes; 2 large Onions; 6 cloves of Garlic; 1 inch Ginger; 1/4 cup Rice (boiled); 3 green Chilies; 1 teaspoon Sugar; 2 tablespoon Basil leaves; 1 teaspoon Oregano; 1 tablespoon Bread Crumbs; 1 teaspoon Pepper; 1 tablespoon Olive Oil; Coriander and olives for garnishing

Ingredients Serving: 8

6 white Eggplants
1 medium Potato (boiled)
4 medium Tomatoes
2 large Onions
6 cloves of Garlic
1 inch Ginger
1/4 cup Rice (boiled)
3 green Chilies
1 teaspoon Sugar
2 tablespoon Basil leaves
1 teaspoon Oregano
1 tablespoon Bread Crumbs
1 teaspoon Pepper
1 tablespoon Olive Oil
Coriander and olives for garnishing

Instructions

Boil the eggplants (with stems) until firm. Keep aside to cool.
Finely chop the tomatoes, Onions, Green Chilies and Basil leaves. Mince the ginger and garlic together.
Cut the eggplants in halves - length wise. Take the pulp out with help of a spoon. Keep the pulp aside in a mixing bowl.
In a mixing bowl, add boiled potato and rice along with the eggplant pulp.
Add half of the ginger-garlic mince, half of the basil, half of the green chilies, some oregano, pepper and salt to the mixture. Lastly add the bread crumbs.
Fill this mixture in every half of the eggplant. In a large non sticky pan, add 1/2 tablespoon of olive oil. Add chopped onions, ginger-garlic mince and saute until the onions are golden and translucent.
Add chopped tomatoes, salt, pepper, oregano, chilies and basil. Simmer this on low heat until tomatoes are cooked evenly and attain a sauce like consistency.
While cooking preheat the oven for 10 minutes on 180 Degree Celsius.
Arrange the filled eggplants in greased a oven proof container, carefully as they will be very soft and easily breakable.
Pour the cooked sauce on the top. Evenly spread olives and coriander over the top. Sprinkle a pinch of oregano and pepper.
Bake for 15-20 minutes on 170 degree Celsius. Until the sauce is bubbling from the sides. Serve hot.

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