Slits the eggplant half, season with black pepper and salt. Then bake and scoop flesh from centre, keep aside.
Take a frying heat, add mustered oil, onion paste and ginger garlic paste. Stir fry till brown, add tomato puree, soaked nuggets, curry powder, red chilli powder, five spice masala salt and scooped brinjal. Stir fry till cook.
Take out the filling and in the same pan shallow fry the baked eggplant.
Take a plate place the eggplant and fill with cooked veg.