13 December 2012,00:42 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Make slits in the potatoes and aubergines, make sure not to cut right through.
  • Mix all the stuffing ingredients together on a plate.
  • Spoon the spicy stuffing mixture into each of the slits in the potatoes and aubergines.
  • Preheat the oven to 200°C / 400°F / Gas 6.
  • Arrange the stuffed potatoes and aubergines in a greased ovenproof dish, filling side up.
  • For the sauce: Heat the oil in a heavy pan and fry the mustard seeds for 1-2 minutes until they begin to splutter.
  • Add the canned tomatoes, chopped coriander and any leftover stuffing, Stir in the water.
  • Bring to the boil and simmer for about 5 minutes until the sauce thickens.
  • Pour the sauce over the potatoes and aubergines. Cover and bake in the oven for at least 20 minutes until the potatoes and aubergines are soft.


  • 10 small potatoes
  • 8 baby aubergines (eggplant)

For The Stuffing

  • 1 tablespoon sesame seeds
  • 2 tablespoon ground coriander
  • 2 tablespoon ground cumin
  • Salt to taste
  • ¼ teaspoon chilli powder
  • ½ teaspoon ground turmeric
  • 2 teaspoon granulated sugar
  • ¼ teaspoon garam masala
  • 1 tablespoon gram flour
  • 2 garlic cloves, crushed
  • 1 tablespoon lemon juice
  • 2 tablespoon chopped fresh coriander (cilantro)

For the sauce

  • 1 tablespoon Cooking oil
  • ½ teaspoon black mustard seeds
  • 420 grams ,can chopped tomatoes
  • 2 tablespoon chopped fresh coriander (cilantro)
  • 150 ml water

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