Take the baby eggplant and slit it from the center. Fry it in hot oil and keep it aside. Take out half the masala and add the crushed peanut. Stuff the fried eggplant with this masala and keep aside.
Ethiopian eggplants are small, bright red to orange, intensely flavored vegetables, similar in appearance to a tomato. Fruits and leaves of the Ethiopian Eggplant are eaten boiled, as a recipe ...