A North Indian classic, bharwa baingan fills small eggplants with a spiced mixture and cooks them in a tomato-based stew. Made in a large pot, it readily serves a crowd.
Mix the grated onion, crushed garlic cloves, turmeric, ground coriander, cumin, hot chili powder and salt in a bowl with 1 tablespoon (15 ml) of olive oil.
Keep the stems attached and make cross-shaped cuts from the base of each eggplant. Pack the spiced filling into the openings.
Heat the remaining olive oil in a wide saucepan and arrange the eggplants in it. Pour the grated tomato over them, cover and cook over low heat until the eggplants are soft.
Keep the stems attached and make cross-shaped cuts from the base without cutting all the way through. Splitting the eggplants completely will let the filling escape as they cook.
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