Crush the roasted peanuts to a coarse blend and set it aside.
Make a fresh paste of green chillies, garlic and ginger and set this aside.
Mince or coarse grind the onions and set this aside.
Wash and remove the stalk of the baby eggplants.
Slit them lengthwise in two perpendicular strokes, still keeping them intact at the base.
Mix together the peanuts, the fresh masala paste and the onion paste to make the stuffing.
Check and adjust the salt. Add a pinch higher as this flavours the eggplants too.
Stuff this mix into the eggplants.
Heat the frying pan on medium and brush oil on the pan.
Place the stuffed eggplants in the pan as it heats up.
Turn and roast till all sides are seared.
Lower the heat and cover the pan to allow the eggplants to cook.
After 5- minutes open the pan and spray some oil on the eggplants.
Slow roast the eggplants, constantly turning them.
once the eggplants are ready the are a bit squishy, still hold shape.
Transfer to a serving platter and enjoy.