Bharwa Baingan | Stuffed Eggplant/ Brinjal

• 2 tsp white sesame seeds
• 1/4 cup roasted desiccated coconut
• 3/4 cup roasted peanuts
• 3 tbsp oil
• 1 green chilli, finely chopped
• 1 tsp cumin seeds
• ¼ tsp asafoetida
• 5 onions, very finely chopped
• 10 garlic cloves, finely crushed
• 1 in Fresh root ginger, finely grated
• 3 tomatoes, finely chopped
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• Salt to taste
• ½ tsp garam masala
• 8 small sized round eggplant/brinjal/baingan

INSTRUCTIONS –

1. Press fresh garlic and mix with oil.
2. Brush the flatbread with half the oil mixture. Place in preheated oven for 5 minutes.
3. Arrange sliced mozzarella and tomato on flatbread. Place back in oven until cheese is melted and bubbly.
4. Sprinkle with chopped basil.
5. Heat oil in a pan or skillet. When the oil is warm, put cumin seeds, green chillies and asafoetida.
6. Add ginger garlic paste and onions and fry until they are brown and translucent.
7. Add tomatoes and fry till they turn mushy.
8. Add turmeric powder, red chilli powder, salt and garam masala and cook for 2-3 mins.
9. Let this cooldown, grind it into a thick paste.
10. Add 1/4 of this masala paste to the stuffing paste and mix well.
11. Slit lengthwise in cross dividing the brinjal into quarters from the base towards the stalk till half of the length.
12. Open up the slit making space to fill the stuffing masala in the brinjal.
13. Add rest of the masala paste in the pan stir well. Add some water if the paste seems too thick.
14.  Add stuffed brinjals to the masala and mix well.
15. Cook for 10-15 mins and serve hot.