I am always trying to find different ways to cook one of my favourite vegetables. Recently I served this as a starter, it was a hot day and decided to serve it cold, but it tastes yummy when hot too
Baby aubergines stuffed with whole roasted spices, coriander, cumin, fennel and cardomom seeds, ground to a powder. Then add to raw cashew nuts and grind in a pestle mortar. Cut a cross in bottom of aubergine and pack in mixture. Saute both sides and then add any left over spices, finely choped onions, tomaoto an stock and simmer until reduced down to almost nothing, leaving a thick sticky coating.