Cut eggplant in half longitudinally.

Scoop out the pulp leaving a firm shell. Grease then reserve these shells.

Heat one tablespoon oil and add the garlic ginger paste, chillies, and cumin and coriander powders. Then add onions and allow to sauté.

Stir in the potatoes, tomato and salt; cover and cook about 5mins over medium heat.

Mix in the mashed eggplant, reduce heat and let cook until the potatoes are completely soft.

In a separate bowl, roughly tear the slice of bread and pour the milk. Allow to soak.

Mix the soaked bread into the potato mixture.

Take the eggplant shells, grease and fill each half with this potato-pulp mixture.

Bake till golden brown.