Name: Stuffed Small Aubergines with Recheado Masala
Yield: 4
Ingredients: 8 small oval-shaped aubergines; 1tbsp fine salt; 1 heaped tsp recheado masala per aubergine (see below and steps 1 to 3); 2tbsp vegetable, sunflower or rapeseed oil; FOR THE RECHEADO MASALA (MAKES 1 LARGE JAR); 1 medium red onion; 20 dried Kashmiri chillies (deseeded for less heat); 12 garlic cloves; 8 cloves; 2in piece cinnamon or cassia bark; 1tsp black peppercorns; 1tsp cumin seeds; ¼tsp ground turmeric; 1tsp fine salt; 3tsp caster or light brown sugar; 4tbsp red wine vinegar; 1tbsp vegetable, sunflower or rapeseed oil

VMG Recipes