Recipe for Baked Spicy Stuffed Aubergine 
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Yield:
1
Ingredients:
Amount Ingredient
3 x purple aubergines--halve
----------------- For filling: ----------------
50 gm carrots--dice
100 gm tomatoes--dice
50 gm peas
1/2 x Bombay onion--dice
1 tsp chopped garlic
1 tsp chopped ginger
Ground black pepper
2 tbl oil
1/2 tsp curry powder
1/2 tsp pepper
1/4 tsp salt, or to taste
1 pch sugar, or to taste
Instructions:
Instructions: Method:
WASH aubergines and cut into halves. Scoop out the pulp from all the aubergine halves. Place the pulp in a saucepan, add 1/4 tsp salt and partially cook before draining.

Heat oil in a wok and fry onions, garlic and ginger until fragrant and brown. Add carrots and cooked aubergine pulp.

Stir- fry for 2 to 3 minutes then mix in tomatoes. Simmer until vegetables are tender. Add seasoning and peas and cook for 1 to 2 minutes. Dish out.

Stuff aubergine halves with filling ingredients. Sprinkle with ground black pepper. Bake in preheated oven at 170 C for 20 minutes or until aubergines turn soft. Serve immediately.

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