Eggplants are called brinjals in India. In India you get baby brinjals which are stuffed with various kinds of spices. Each part of India has it’s own style of making stuffed baby brinjals.
8 to 10 small oblong baby brinjals 4 -5 medium sized red onions finely sliced 2 tsp mustard powder 1 tsp chili powder 4 -5 cups of chopped cilantro(green coriander) Salt to taste 2 cups of thick coconut milk 4 tbsp oil.
In a bowl mix the finely sliced red onions, chopped cilantro, mustard powder, chili powder and salt. Mix well together. Wash the baby brinjals, and cut them in a cross fashion without cutting through to the stem. Stuff the brinjals with the onion cilantro mixture. Heat oil in a wok or kadai. Place the stuffed brinjals stem side up. Place the remaining onion cilantro mixture on top of the brinjals. Cover the wok/kadai and let it cook on a low flame till done. Be gentle, while stirring as the brinjals must stay in an upright position. Pour the thick coconut milk to the wok/kadai and let it come to a boil. Serve hot with rice or roti