Place the aubergines in a roasting
pan with the cut sides upwards. Pour in the measure water, add the
bay leaf and cover the pan tightly with foil. Poach in a oven, 325F, gas mark 3,
25 minutes, until soft. Heat the ghee in a heavy-based
saucepan, add the onion and garlic, fry 4-5 minutes until soft. Add the coriander seeds, chili
powder, lovage seeds, and salt, stir 2-3 minutes.
Remove the aubergines from the
water and pat dry with kitchen paper. With a teaspoon, scrape out the
flesh, reserving the skins. Mash the flesh and add to the
spice mixture, fry 2-3 minutes, stir. Grill the aubergine skins for 5
minutes until dried out, fill with the fried mixture. Arrange on a serving dish, garnish
with coriander sprigs and chilies. Ready to serve.
