Eggplant Curry

INGREDIENTS

3 medium sized Eggplants
3/4 medium Onion -- finely chopped
1 1/2 tsp Red Chilli Powder (or to taste)
1/2 tsp Turmeric Powder
1 tsp Salt (or to taste)
4 Tbsp Oil

PROCEDURE

Grind and make a paste of the chopped onion, chilli powder, turmeric and salt.
Part each eggplant on the top into fours and add in the grinded onion mixture.
In a pan, heat oil, and add in the stuffed eggplant.
Cover and let it cook for about 5 minutes or until the eggplants are soft. Remove the cover and let it cook for a further 10 minutes, to get all of the rawness of the onion and the eggplant to go away.
Serve with roti or rice.
The curry is usually supposed to be a little oily, mine came out too dry, so you could also try adding a little extra oil.