Eggplants are much better than non-veg
Makar Sankranti, a Hindu festival, is celebrated on January 14 each year (January 15 in a leap year). This occasion marks the transition of the sun from the zodiac sign Sagittarius (Dhanu) to Capricorn (Makara). As this transition coincides with the sun's movement from south to north, the festival is dedicated to the solar deity, Surya (the Sun), and is observed to symbolize a new beginning.
Hindus celebrate many festivals and special days throughout the year, which are based on the lunar calendar. Our ancestors designed this system of festivals according to the seasons and planned festive foods that align with the seasonal changes and the ecosystem such as the harvest or the growth periods of crops and vegetables.
Makar Sankranti occurs during the winter season when our bodies require warming foods that provide lubrication for our joints and are rich in iron and calcium. During this festival, foods that keep our bodies warm and energized are emphasized. Sesame seeds are a key ingredient used in the celebrations, and since this is also the vegetable harvest time, a variety of fresh vegetables are available to enjoy.
I grew up in Karnataka and there before Makar Sankranti on 13 January the tradition of using eggplants /brinjals for festive offerings. the main dish is filled eggplants with in a verious way depends on families tradition and availability, with together variety of side dishes rice or pearl millet roti. that system was very much fit for the joint family but nowadays the family is not so big so we do it in a smaller version for small families.
Roti with sesame seeds, Masala filled eggplants, sesame sweet, rice, and dal with brinjal/eggplants
Today sharing my masala-filled eggplants the entry to 
Ingredients:
7-8 eggplants (looks like egg-shaped)
5 tomatoes I added two half-ripe tomatoes to the recipe
1 potato
2 chopped onion
1/2 cup grated dried coconut
2-3 cm ginger
1 tbsp peeled garlic cloves here in India they are very small.
spices
1tsp chili powder
1 tsp turmeric
1.5 tsp salt
2 tsp garam masala
1/2 cup fresh coriander
4 tsp coconut oil
Grate dry coconut
Chop the onions into slices
slice tomatoes.
In a skillet add 2 tsp coconut oil
Add chopped onion saving a few slices, and fry it until golden add dried shredded coconut in and fry it for 2 minutes.
Add ginger garlic and tomato slices and stir it until tomatoes get softer.
Add fresh coriander.
and spices. switch off the heat and keep it aside to cool down.
wash eggplants and make a cross-cut to check it is there any warm.
After cutting all eggplants wash them in salt water. and keep it aside until we blend our onion-coconut mixture.
Pour the onion-coconut and spice mixture into a mixer jar.
grind it in a fine paste.
in between the power disappeared so I couldn't continue the process I had to pause. we went to get something from the market.
The remaining process I continued after came back from the market and refreshed myself.
fill the paste into the eggplants, potato halves, and tomato halves.
In the skillet, add 2 tsp coconut oil and stir in half the onion slices we saved. Fry for 1 minute until golden.
place the eggplants in the skillet. and cook them for 2 minutes.
after two minutes turn them from the other side and cook for 2 minutes.
pour 1/2 cup of water into the leftover mixture.
Rinse the mixer jar.
pour this water into the eggplants.
cover it and cook for another 4-5 minutes on low heat.
they are nicely cooked in spice coconut mixture.
I made rice and pearl millet mix Roties with sesame seeds on top.
make any flatbreads or use normal bread or rice to serve this eggplant masala/ filled eggplant.
Next time I will share the special South Indian dal/soup.
For now, thank you very much.