Bharwaan Baingan: Vegan stuffed baby aubergine curry

I picked up some baby aubergines (eggplants if your not a Brit) they were a total bargain of a quid for 8! I remember seeing on a menu in an Indian restaurant once stuffed aubergines and investigated further and found this dish of Bharwaan Baingan which is a North Indian tangy curry.I adapted the recipe slightly and added some dessicated coconut to the stuffing mix and some soya yoghurt to the curry sauce for extra richness but apart from that it's pretty authentic. I promise you even though it's not the most beautiful thing you will ever see the taste is phenomenal with a combination of sweet coconut, deep spiciness and tangy yoghurt.

You will need:

• 6-8 small Eggplants
• 1 Large Onion chopped roughly
• 3 cloves of garlic chopped
• 1 green chilli chopped
• 2 tbsp chickpea flour
• 1 tsp dry mango powder or amchoor
• 1 tsp turmeric
• 1 tsp corriander
• 1 tsp cumin seeds
• 2 tbsp dessicated coconut
• 2 tbsp soya yoghurt

•  Wash and cut the aubergine in a cross, while keeping them together at the stalk (ideally you want your aubergines to be plumper than mine as they hold together better but this is all the market had)
• Put all other ingredients except cumin seeds and oil, in a blender and make a smooth paste, add a little water if necessary.
• 
• Fill the split eggplants with half of the paste.
• Heat olive oil in a pan, add cumin seeds and toast.
• Add you aubergines and cook with the lid on turning to make sure all sides cook evenly.
• Once all sides are cooked, stir yoghurt into the remaining paste and add to aubergines and simmer on a low heat for about 10 minutes.
• Serve with a little soya yoghurt and some warm chapatis.