A classic of North Indian cooking, Bharwa Baingan is made by stuffing small aubergines with a spiced filling and simmering them in a tomato-based sauce. Made in one large pot, it stretches easily across a crowded table.
Mix the grated onion, crushed garlic, turmeric, ground coriander, cumin, chilli powder and salt in a bowl with 1 tablespoon of olive oil.
Leaving the stems on, cut a cross into the bottom of each aubergine and pack the spice filling into the openings.
Heat the remaining olive oil in a wide pot, arrange the aubergines in it, and pour the grated tomato over them. Cover and cook over low heat until the aubergines are tender.
When cutting the aubergines, leave the stem attached and slice a cross from the bottom without cutting all the way through, or the filling will fall out as it cooks.
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