Two or three medium sized aubergine. Trim away any bloodshot meat and inspect for shot pellets. Farm raised aubergine also work for this recipe. Wash thoroughly, and rub cooking oil on skin. Bake at 375 F on cookie sheet until cooked through, turning every 15 minutes. Sit aside to cool.

In a saucepan, saute a small onion or half a medium sized one. Half way through saute, add 5 cloves garlic, sliced into thin strips (onions take longer than garlic).

Skin the cooled aubergines, remove and discard skin. Mince meat finely and add to sauted onion and garlic.

Add salt, tumeric, red chili powder, cumin powder, and coriander powder. It's best if you try making this stuff several times and get familiar with how much of each spice to use. About a half teaspoon of each is a good starting point. I wouldn't go any higher with the cumin, and it doesn't need any more tumeric than even a 1/4 teaspoon. Some people will like a little more coriander and maybe a lot more red chili. Simmer, stirring occasionally until the spice tastes blend in (it won't taste like tumeric powder when it's done).

There are lots of things you can do at the end. Some people add plain yogurt. Some people add peas. I like about half a tomato, diced. Do add about a tablespoon of fresh lemon juice (don't go overboard, you'll ruin it), and garnish with cilantro.

It's easy to get the stems out of cilantro if you chop it up on a cutting board, fluff it with your fingers, and then move the chopped leaves off to the side. The stem pieces will have fallen to the bottom of the pile and will stay there.

Makes a nice side dish or entree, served with rice and bread (nan, chapati, poori, pita).

If you've killed a big mess of aubergines, increase the amounts of the other ingredients.

[ 04-14-2003, 06:34: Message edited by: HenryC470 ]

HenryC470,
I've never tried shooting aubergines,I usually catch them in my hand and break their necks with a slight twist.It saves picking out the shot.
The recipe sounds interesting though.
WC