The aubergine is stuffed with a spiced nutty tomato mixture and then roasted.

Recipe (salt free, oil free):
Serves 1,
Aubergine cut lengthways – 1/2
Roasted unsalted peanuts – 5
Tomato finely chopped – 1
Garlic clove grated – 1
Chickpea flour – 1tbsp
Cumin seeds – 1/2tsp
Mustard seeds – 1/8tsp
Cumin coriander powder – 2tsp
Paprika – 1tsp
Amchoor powder – 1/4tsp
Fresh coriander chopped – 1tbsp

Oven temperature 200°C
Make 2 vertical cuts in the aubergine half, making sure not to cut all the way through. Roughly chop the peanuts and mix with the spices, tomatoes and chickpea flour. The tomatoes need to be slightly mashed so that the juices for can make the spices into more of a paste. Stuff the aubergine slits with the mixture. Any excess stuffing can be spread over the top of the aubergine or it can be placed into the bottom of the baking dish. Place the stuffed aubergine in the baking dish. Cover and roast for 45-50 minutes.

Original recipe:
Stuffed Baby Aubergines by Atul Kochhar