5-6 medium eggplants (or 10-12 small eggplants), washed & drained
Heat 2 tbsp. olive oil and saute the garlic, green chilies and onions till light brown. Add the drained mince and all the powdered spices.
Cover and cook on a low flame till all the moisture is absorbed and it is cooked. Switch off the flame and add the coriander leaves. Mix well and keep aside to cool.
Peel the eggplants in strips lengthwise. Make a slit in each one and deep fry them till it is almost cooked. Drain and keep aside to cool.
Stuff each eggplant with the prepared mince and transfer them to a baking dish. Pour the tomato puree on top of the eggplants.
Bake for 12-15 minutes at 180 degree C. and serve with Roz Abiad (White Rice) or Roz Abiad Bil Bazela (White Rice with Peas & Bell Peppers). It can also be relished with any Indian bread too, a la Indian style.