Instructions

1. Add oil in pan and cook the chopped onion till lightly brown.
2. Add chopped 4 tomatoes and add salt to taste. Let it simmer in low heat.
3. Boil the eggplants until soft and done.
4. Cut them now length wise in center making them  like open book.
5. Chop 4 tomatoes, grate garlic and chilli and mix them with salt. Keep 4 tablespoons of this mixture and mix it with curd. Use the rest of the mixture for filling.
6. Spread a tablespoonful of mixture on cut eggplant and slightly roll it from one side to seal the tomato mixture. ( like closing the book)
7. Gently transfer the tomato filled eggplants to the sauce and let it simmer for 15 minutes on medium heat.
8. Now gently transfer the eggplants to plate and add some curd then garnish it with Dry mint.
9. Serve it with rice or bread.