Stuffed Eggplant

Stuffed Eggplant (10 Portions)

Ingredients:
5 italian eggplant <medium size>
1 cup of chopped onions
1 tea spoon of garlic
1 cup of shredded coconut
2 tea spoon of mustard paste
1 cup of olive oil
salt-pepper
1 tea spoon of cumin seed
1/3rd tea spoon of chilli flakes
1 tea spoon of sugar
1 tea spoon of ginger paste
2 tea spoon of basil leaves <chopped><fresh>

Method:
Cut those egg plant (diagonally/lengthwise). Make a pocket with a paring/sharp knife. Brush some oil both inside and outside. Put them away. In a frying/saute pan, cook the onion, ginger & garlic with some oil. Add everything else and continue cooking, for the next 3-4 min. in low heat. Now fill up the egg plant with this stuffing. Bake them @ 325 degrees F for about 10 min. Turn them over to have an even cooking on both sides and continue cooking for the next 5-7 min. or till you see it's soft and cooked. Serve it with some garlic bread. It's an excellent healthy/tasty vegetarean item!