Serves 4

8 Indian eggplants

3 to 4 tablespoons hazelnut oil


1/4 cup toasted white sesame seeds

1/2 cup unsalted roasted hazelnuts

1 teaspoon minced or crushed garlic

1/4 cup finely chopped cilantro leaves

2 tablespoons brown sugar

1 teaspoon salt

1/2 teaspoon ground turmeric

1/2 teaspoon garam masala

1/2 teaspoon cayenne pepper

2 tablespoon hazelnut oil

1. Put sesame,hazelnut,garlic,cilantro,sugar,salt,spice and oil into a food processor and pulse until coarsely chopped.

2.Make equally spaced cuts in eggplant and put filling between layers.

3.Pour the oil into a large skillet over medium heat to film the bottom. Fry the eggplants for 3 to 4 minutes, turning frequently, to brown them on two sides. Cover with a lids and cook for 15minutes, until tender.