Masala Brinjals

Directions

Mix together cumin, pomegranate seeds, garam masala, turmeric, salt and chili powder.

Make 4 or 5 cuts, crosswise, into eggplants, but do not cut all the way through.

Stuff spice mixture into cuts, and set aside.

Heat 2 tablespoons ghee (or oil), and cook ginger and onion until soft.

Add tomatoes, chilies, coriander and salt and cook until ghee separates.

Place stuffed eggplants over, adding a little hot water to the pan, then cover tightly and cook over low heat, stirring occasionally, until eggplant is done.

Serve hot.