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!
Love eggplant? Try this recipe in the Instant Pot.
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Stuffed Baby Eggplant Curry
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
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Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
mawarre says
Happy to come across this recipe as I have eggplants ready to harvest in my vegetable garden in the next few days. I’ll be trying this recipe! margaret
Archana says
Thank you! I hope you like this recipe.
elliebleu says
I love your photos. This dish looks amazing.
Archana says
Thank you so much!!
Meenal says
Hi Archana!
I tried this out and loved it! Much simpler and quick to make – hardly any roasting/grinding as in the typical recipes – and equally tasty!
Meenal
Archana says
Thank you Meenal for trying this out and giving me your feedback. I agree, same authentic taste with half the efforts. A quick cutting board to pan recipe for the traditional dish.