Heat 2 tbsp. olive oil and saute the garlic, green chilies and onions till light brown. Add the drained mince and all the dry spices. Cover and cook on a low flame till all the moisture is absorbed and it is cooked.
Add the coriander leaves. Mix well & keep aside to cool.
Peel the eggplants in strips lengthwise. Make a slit in each one. Deep fry them till it is almost cooked. Drain and keep aside to cool.
Stuff each eggplant with the prepared mince & transfer them to a baking dish. Pour the tomato puree on top of the eggplants.
Bake for 12-15 minutes at 180 degree C.
The end product.
Serve with Roz Abiad (White Rice).
Or Roz Abiad Bil Bazela (White Rice with Peas & Bell Peppers).
