Place 5 x 5 1/2 ozg halved eggplants on an oiled baking tray, sprinkle with oil and cook in the oven until the centre is soft.

Remove the pulp from the eggplant with a spoon and chop finely.

Golden fry 2 1/2 oz chopped onion and 3 chopped cloves of garlic in 4 tbsp oil or ghee and add 2 tsp grated root ginger; stir in 2 tsp ground coriander, 1 tsp ground cumin, 1/4 tsp turmeric, 1/4 tsp chilli powder and salt.

Add the eggplant flesh and 1/2 tsp garam masala and finish with 4 floz yogurt.

Fill the halves of eggplant dome-shape with the filling and mark trellis-fashion with the edge of a knife.

Place on the baking tray, sprinkle with oil or ghee and place in the oven to gratinate.

Serve in a vegetable dish, garnished with sprigs of fresh coriander.