Servings: 4
 

• Ground/Minced beef - 250 gm (1/2 lb) , can be substituted for chicken or turkey or even fish*
  
• Baby Eggplants - 8 pc (when buying, ensure all of them are similar in size, about 3 inches long)
  
• Peas - 1/2 cup, cooked.
  
• Onion - 1 lrg, finely chopped, divided in half
• Garlic cloves - 2, finely minced (or 1 tsp of garlic powder)
  
• Ginger paste - 1 tsp (can be substituted for ginger powder, but the fresh one tastes better)
• Tomatoes - 3, finely chopped (can be substituted for a can of diced tomato)
• Ketchup - 2 tbsp
• Soy sauce - 2 tbsp
• Chili flakes - 1 tsp (or to desired heat)
• Italian seasoning - 1 tsp (optional, can be substituted for fresh herbs)
• Italian cheese blend - 1/2 cup (or only Parmesan cheese will be fine)
  
• Salt & pepper - to taste

Hints:
* If using fish, then on the 2nd step, while cooking the stuffing do not add any ginger as it will over power the flavour of the fish. However if you like ginger, then you are welcome to use it. The types of fish that I have tried, which tastes good in this recipe are Tuna, Salmon and Crab meat.
** Remember that the stuffing has enough seasoning, so salt the eggplants, taking that into account. I personally do not salt my eggplants, as I like the sweet flavour of it when it is roasted.
***If you are using fresh herbs instead of the dried herbs, then do not add them at this stage. Once the gravy is fully cooked, just before adding the peas, stir in the freshly chopped herbs. This will ensure the fragrances to be intact.