paste first. Blend the peanuts, garlic, ginger, cloves, cinnamon,
dry coconut, sesame seeds and lemon juice with water & add salt
as required. Keep this aside.
Cut the stalks
of the eggplant. Slit them into two halves lengthwise and keep them
soaking in a bowl of water.
Heat oil in a
frying pan. Add chili & onion. Sauté until the onion is golden
Now add the
paste & fry for a few minutes, then add 1/4th cup of water to it
and then add the slit eggplants with the insides face down. Cook
fore 5 to 8 minutes until done.
Serve hot with