MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, Punjabi
       Yield: 1 recipe
     250 g  Small brinjals (eggplants)
       1 ts Ground cumin seeds
       1 ts Crushed pomegranate seeds
     1/2 ts Turmeric powder
     1/2 ts Garam masala
       2 tb Ghee or oil
       2 lg Tomatoes; blanched & sliced
       1 lg Onion; minced
       1    1-inch piece of ginger
            -- minced
            Salt; to taste
            Chili powder; to taste
       4    Green chilies; minced
       1    Handful of sliced coriander
            -- (leaves)
   Mix together cumin, pomegranate seeds, garam masala, turmeric, salt
   and chili powder.  Make 4 or 5 cuts, crosswise, into eggplants, but
   do not cut all the way through. Stuff spice mixture into cuts, and
   set aside. Heat 2 tablespoons ghee (or oil), and cook ginger and
   onion until soft. Add tomatoes, chilies, coriander and salt and cook
   until ghee separates. Place stuffed eggplants over, adding a little
   hot water to the pan, then cover tightly and cook over low heat,
   stirring occasionally, until eggplant is done.  Serve hot.