Ok I know technically this is not a stuffed eggplant, but you get a better idea of what I was trying to do.
Small eggplants are best cut into quarters leaving the stems to hold it all together, in this case I used a large eggplant cut into pieces and used the skin to hold it together.
Start with a generous amount of vegetable oil
Fry 1 large brown onion until softened
Add your eggplant skin side up and sauté for about 5 mins
Then turn skin side down
Sprinkle with Garam Masala
Add 2 cups of water
Cover and simmer until eggplant softens
Onion Relish
Take 1 jar of sweet onion relish
add
2tsp chilli powder
1tbs tamarind paste
1tsp ground coriander
2tbs grated coconut
When the eggplant is ready
Spoon the relish on top of the eggplant
Mix some almond meal into the liquid
Serve on Basmarti rice
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