Wash the eggplants and give a slit in the centre taking care not to cut it fully.
Keep it immersed in salted water until the oven gets preheated.
Rub some salt and olive oil in the slit eggplants and arrange them in a baking tray lined with a butterpaper.
Bake them on 240 for about 30 minutes at first.
Keep it on the middle rack with both the rods on with the fan assisted feature too if your oven has it. Otherwise there is no need to worry. It gets done even without that feature.
Next, while the baking is being done, prepare the stir fried veggie mix.
In a broad pan, heat 3 tablespoons of olive oil.
Add the crushed garlic and onions first.
Saute them for a minute.
Now add the chopped capsicum and the tomatoes followed by the cumin powder and the chilli flakes.
Blackpepper can be used instead of chilli flakes.
Adjust the salt proportion according to your taste and saute these on a medium flame just for 3 to 4 minutes.
Switch off the flame and set aside.
After the eggplants are baked for 30 minutes, take them out and carefully fill the sauteed veggies into them.
Sprinkle some chopped parsley or coriander on top and bake it again for about 10 to 15 minutes.
Keep checking after 6 to 7 minutes because every oven has different temperature settings.
In total, this dish gets readied in 40 to 45 minutes.
After done, take these out onto a serving platter and garnish with some more parsley or coriander and drizzle on top any juices that get left out after baking.
Serve this amazing dish with naans or pita bread or even your favourite rice. I served it with burnt garlic rice.
