- Cut each aubergine in half length ways, but don’t cut through the stem. Roll each one over and cut length ways again, still keeping the stem intact. Put in a bowl of cold water and set aside.
- Put a large lidded frying pan over a medium heat and, when hot, toast the coconut and peanuts for 2-3 minutes until the coconut is starting to brown. Tip into a bowl and mix with Shemin’s Curry Paste and the fresh coriander.
- Open each aubergine out like a flower and fill with the curry mixture using your hands. Keep any leftover stuffing to add to the pan later.
- Put the oil into the frying pan over a medium heat and fry the onion until soft and turning golden brown. Add the aubergines and 300ml water. Turn the heat up and cook for a couple of minutes, then put the lid on and turn the heat down. Cook for 10 minutes.
- After 10 minutes, gently turn the aubergines and add more water if it is looking too dry. If you had any leftover filling mixture, add this to the pan now and check the seasoning. Cook for a further 20 minutes or until tender, occasionally checking the mixture isn’t drying out. If it looks too dry, add more water.
- When done, add lime juice to taste and sprinkle over some fresh coriander. Serve with salad, cucumber and mint raita, and rice or chapattis.
This magical vegetarian/vegan dish is a Gujarati classic. Shemin’s spicy Indian Curry Paste is mixed with desiccated coconut and peanuts to create a delicious filling that’s irresistible!