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    Home » Stove Top Recipes

    Stuffed Baby Eggplant

    Published: Dec 17, 2015 · Modified: Jan 24, 2023 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 6 Comments

    36 shares
    Jump to Recipe

    This spicy and earthy stuffed baby eggplant recipe is easy to make and full of flavor. If you like eggplant as 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 spices and yet comes out so flavorful!

    stuffed baby eggplant

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

    Pro Tips

    • Baby eggplants are readily available at Indian grocery stores. Make sure to pick firm eggplants that have green and fresh stems. Also, try to pick eggplants that are of similar sizes.
    • Baby eggplants I use are about 2 inches long and 1.5 inches thick excluding the stem. If your eggplants are bigger you can cook them for a longer time.

    Hot to Make Stuffed Baby Eggplant

    • Wash and trim the extra stem from the baby eggplants leaving about half an inch of the stem.
    6 baby eggplant on a wooden cutting board
    • Make 2 vertical cross slits going almost to the end.
    • For the stuffing - Finely chop or grate onion, ginger, and garlic. Add red chili powder, turmeric, garam masala, coriander and cumin powder, fresh coconut, brown sugar, and salt in a bowl.
    baby eggplants on a wooden cutting board with the ingredients for stuffing in a white plate on teh side
    • Mix all the stuffing ingredients well and stuff them in the eggplants.
    eggplant stuffed with the filling
    • Heat oil in a pan and add mustard seeds. Once they start to pop gently line all the eggplants in the pan. Sprinkle any remaining stuffing on top. Cook covered on medium heat for 5 minutes
    stuffed eggplant being cooked in a pan
    • Turn the eggplants over, mixing gently and cook covered for another 5 mins.
    cooked baby stuffed eggplants
    • Turn off the heat and let them sit for another 5 mins. They will cook further with the steam. Garnish with Cilantro!

    Serving

    Serve hot with roti or parathas and a side salad.

    More Indian Eggplant Recipes

    • Baingan Bharta
    • Instant Pot Curried Eggplant
    • Roasted Garlic Eggplant
    • Bhogi Chi Bhaji

    Storing

    Refrigerate any leftovers. They will be good for 3 to 4 days. To reheat simply microwave or reheat on the stovetop in a small pan.

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Stuffed baby eggplant
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    5 from 2 votes

    Stuffed Baby Eggplant Curry

    Baby eggplants stuffed with finely diced onions and spices are cooked to tender soft pefection.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: Indian
    Servings: 4
    Calories: 58kcal
    Author: Archana Mundhe

    Ingredients

    • 6 to 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
    • ¼ teaspoon ground turmeric
    • 1 teaspoon jaggery or brown sugar
    • 1 tablespoon oil
    • ½ 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 minutes.
    • Turn the eggplants over, mixing gently and cook covered for another 5 minutes.
    • 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
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

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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.
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    1. mawarre says

      April 05, 2016 at 4:48 pm

      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

      Reply
      • Archana says

        April 05, 2016 at 10:01 pm

        Thank you! I hope you like this recipe.

        Reply
    2. elliebleu says

      June 29, 2016 at 8:12 pm

      I love your photos. This dish looks amazing.

      Reply
      • Archana says

        June 29, 2016 at 10:12 pm

        Thank you so much!!

        Reply
    3. Meenal says

      December 17, 2016 at 12:16 pm

      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

      Reply
      • Archana says

        December 17, 2016 at 1:47 pm

        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.

        Reply

    Primary Sidebar

    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

    Archana's Essential Indian Instant Pot Cookbook

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