For my love of Eggplants!
Ingredients: 8-10 pieces of tiny eggplants 1 tbsp red chili powder 2 tbsp coriander powder 1 tbsp garam masala 1 tbsp jeera powder Salt, to taste 2 tbsp lemon juice Method: Mix all the ingredients of the stuffing in a bowl and set aside. Wash the eggplants and slit half-way through the middle without cutting them into halves. Spread the filling into the slits of the eggplants. Heat oil in a non-stick pan and add the stuffed eggplants. Cover cook for 10-15 minutes on medium-low heat, turning them every few minutes to get them brown on all sides.