Stuffed Aubergines (Kheema Baingan)
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1 large onion
oil for frying
12 oz. minced beef
1 teaspoon ground coriander seeds
½ teaspoon chilli powder 1 teaspoon garam masala
¼ teaspoon turmeric powder
¼ teaspoon ground ginger salt to taste
4 medium-sized aubergines
How to make Stuffed Aubergines (Kheema Baingan)
Chop onion and fry till light brown, add the meat and fry till dry. Chop the tomatoes and add with the spices to the meat. Lower the heat and cook gently for 30 minutes till meat is tender. Halve the aubergines lengthwise and scoop out the centre pulp leaving a hollow shell, i-inch thick. Lightly brush the aubergines with oil and fill the centres with the meat. Bake in a moderate oven (350° F. Gas Mark 4) for 25 minutes or till cooked. Serve with paratha or nan.
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