Bharela Ringan (stuffed eggplant)

Ingredients
2 medium sized round eggplants
1 cup besan or chick pea flour
1 medium red onion finely chopped
2 green chilli finely chopped
2 tbsp coriander leaves finely chopped
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
1 tsp red chilli powder
½ tsp turmeric powder
½ tsp garlic paste
2 tbsp oil
Salt to taste
Plus 4 tbsp oil

Method
Wash and trim the stem and overgrowth on the eggplant a little to let the stem still be intact.
Slit the eggplant into four parts but only upto 3/4th way not all the way through or else the eggplant will fall apart.
In a separate bowl mix the besan, chillies, coriander, spices, salt and garlic paste with 2 tbsp oil. Mix well into a powdery consistency.
Fill the four sections of the eggplants with the mixture and set aside.
In a wok heat 4 tbsp oil, add the eggplants and brown from all sides.
Pre-heat oven at 160c degrees. Place the eggplants in an oven proof plate and bake for 45 minutes or until the eggplant is cooked through. Insert a skewer to check.
In the same wok add the mixture to the rest of the oil and roast to brown the besan well. Stir continuously so that it does not burn.
When the eggplants are close to done add the mixture to plate and further bake for 10 minutes.
Remove from oven and let it sit for about 5 minutes. Serve with roti.