With the crown portion of the eggplant still intact, slit them into 4 pieces or if you are like chop the crown out and cut eggplant into 4 separate wedges.

Heat 1tbsp oil in a sauté pan and fry onions until browned and slightly caramelized. Remove and keep aside.

Fry sesame seeds until light brown; set aside.

Grind peanuts, sesame seeds, grated coconut, ground coriander, cumin, fenugreek pd, yogurt, onions, turmeric, red chili pd, salt, ginger+garlic paste and coriander leaves into a smooth paste using very little water.

Stuff the eggplants with the paste (or not if you are following my lazy advise) and save the leftover paste for later.

Heat 2tbsp oil in the same sauté pan, add cumin & fenugreek seeds and once they start to splutter, gently slide in the stuffed eggplants (or the wedges and all of the ground paste); cover and cook on low flame.

After the eggplants are cooked through, add the remaining masala paste mixed with ½ cup of water. Simmer for 5-6 minutes.

Garnish with coriander leaves and serve with steamed rice or roti.