Stuffed Baby Eggplant

This spicy and earthy stuffed baby eggplant recipe is easy to make and full of flavor. If you like eggplant like I do, you will love this recipe. It is my mom’s  non-traditional stuffed eggplant recipe that does not require any sauteing of onions or the spices and yet comes out so flavorful!

Eggplant also known as  Brinjal in India is  very good source of dietary fiber,  potassium, vitamin C, vitamin B-6, and phytonutrient
contents that support heart health.

Here is a step by step recipe to make stuffed baby eggplant:

• Wash and trim extra stem from the baby eggplants leaving about half an inch of the stem.

• Make 2 vertical cross slits going almost the end.
• For the stuffing – Finely chop or grate onion, ginger, garlic. Add red chili powder, turmeric, garam masala, coriander and cumin powder, fresh coconut, brown sugar and salt in a bowl.

• Mix all the stuffing ingredients well and stuff them in the eggplants.

• Heat oil in a pan and add mustard seeds. Once they splutter gently line all the eggplants in the pan. Sprinkle any remaining stuffing on top. Cook covered on medium heat for 5 mins

• Turn the eggplants over, mixing gently and cook covered for another 5 mins.

• Turn off the heat and let them sit for another 5 mins. They will cook further with the steam. Garnish with Cilantro!

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Stuffed Baby Eggplant Curry

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: Indian

Keyword: eggplant curry

Servings: 4

Calories: 58kcal

Author: Archana Mundhe

Ingredients

• 6-8 small baby eggplants
• 1 medium yellow onion grated or finely chopped
• 1 teaspoon ginger grated
• 1 teaspoon garlic minced
• 1 tablespoon fresh grated coconut frozen
• 1 teaspoon red chili powder
• 1 teaspoon garam masala powder
• 1 teaspoon coriander and cumin powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon jaggery/brown sugar
• 1 tablespoon oil
• 1/2 teaspoon mustard seeds
• cilantro to garnish
• 1 teaspoon kosher salt

Instructions

• Wash and trim extra stem from the baby eggplants leaving about half an inch of the stem. Make 2 vertical cross slits going almost the end.
• Stuffing - Mix grated onion, ginger, garlic, red chili powder, turmeric, garam masala, coriander and cumin powder, fresh coconut, brown sugar and salt in a bowl. Mix all the stuffing ingredients well and stuff them in the eggplants.
• Heat oil in a pan and add mustard seeds. Once they splutter gently line all the eggplants in the pan. Sprinkle any remaining stuffing on top. Cook covered on medium heat for 5 mins.
• Turn the eggplants over, mixing gently and cook covered for another 5 mins.
• Turn off the heat and let them sit for another 5 mins. They will cook further with the steam. Garnish with Cilantro. Serve with Hot Parathas!

Nutrition

Calories: 58kcal | Carbohydrates: 4g | Fat: 4g | Sodium: 591mg | Potassium: 49mg | Fiber: 1g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 2.3mg | Calcium: 6mg | Iron: 0.2mg

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