Stuffed Eggplants

• 2 lbs small eggplants
• 1 teaspoon tamarind paste
• 1 medium chopped onion
• 3 tablespoons oil
• 1 teaspoon crushed garlic
• 1 teaspoon ginger
• 1 teaspoon green chili
• 1 teaspoon coriander powder
• 2 teaspoons salt
• 12 teaspoon turmeric
• 12 teaspoon red chili powder
• 1 tablespoon chopped cilantro
• 1 teaspoon poppy seed, slightly roasted & ground
• 1 teaspoon sesame seeds, slightly roasted & ground
• 1 teaspoon coconut flakes, slightly roasted & ground

1. Remove the stem& rinse the eggplants.
2. Make a slit lengthwise.
3. On Med heat, saute garlic& onion in 1 tbs oil.
4. While stirring, add remaining seasonings and also tamarind paste mixed with some warm water.
5. It should be thick consistency that you can stuff in the eggplants.
6. Fill the eggplants through the slit.
7. Put the remaining oil in a wide skillet on low-med heat.
8. Cook the eggplants in single layer, turning gently with a spatula, until cooked on all sides.
9. Add little water as needed.
10. Pour any leftover masala over the eggplants.

eggplants, tamarind paste, onion, oil, garlic, ginger, green chili, coriander powder, salt, turmeric, red chili powder, cilantro, poppy seed, sesame seeds, coconut flakes

Taken from www.food.com/recipe/stuffed-eggplants-18969 (may not work)