6 round eggplants,
3 medium diced tomatoes,
2 teaspoon tomato paste,
1 teaspoon crushed garlic,
1/2 teaspoon salt,
1/2 teaspoon cumin powder,
1/2 teaspoon coriander powder,
1/2 teaspoon turmeric,
1/2 teaspoon cayenne pepper,
1 hot green chili crushed,
1 teaspoon fennel seeds,
2 tablespoons desiccated coconut ( unsweetened),
Fresh juice of one lemon,
1 tablespoon chopped cilantro,
2 tablespoons olive oil for cooking
Wash eggplants and make a slash creating four sections.
(If using longer eggplants, cut into half, and then slash to make four segments).
Mix all ingredients well and stuff the eggplants.
In a deep wok or frying pan, heat oil and add the eggplants, along with any remaining mixture.
Cook on low heat until eggplants are tender. When serving , garnish with cilantro. Serve with rice or lavash.