Make two slits in the eggplants lengthwise starting at the tip opposite the stem (not all the way through) so you have something that resembles a flower bud with four petals.
Place on a baking sheet coated with a spray of oil, spritz with another spray of oil on top of the eggplants and bake in an oven at 400 degrees F for 8 minutes until the eggplants begin to just tenderize.
Remove from the oven and cool.
Heat 1 tsp oil in a skillet, then add masala ingredients one by one, roasting each for a minute over a medium flame.
Cool the masala ingredients, then powder them coarsely in a blender or a spice grinder.
Place the masala on a dish and add enough water so that the spices come together in a ball.
Divide into 8 or 9 pieces (going by the number of eggplants you have). Stuff each spice ball into an eggplant, taking care not to break off any of the petals.
Heat 1 tsp oil in a skillet.
Add the eggplants one by one (don't overlap) and cook over a medium-low flame, turning over the eggplant four times, once every five minutes, to ensure it is thoroughly cooked on all sides. The eggplant should be fork-tender (meaning a fork should sink into it without resistance).
Serve hot with rice or chapatis and some dal.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.