To prepare the eggplants, hold them at the base and slit them lengthwise in such a way that they open out like a flower and you don't cut the baingan completely. Set aside.
To prepare the filling, mix together all the ingredients under filling. Stuff the mixture into each eggplant.
Heat oil in a pan and place the eggplants in the pan. Reduce the flame and cover and cook the eggplants for 20-25 minutes till they are soft and cooked through, turning once or twice midway.
Top with chopped coriander and serve hot.
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/indian-style-stuffed-eggplants-bharwan-baigan/