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!
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.
- 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.
- Mix all the stuffing ingredients well and stuff them in the eggplants.
- 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
- 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!
Serving
Serve hot with roti or parathas and a side salad.
More Indian Eggplant Recipes
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.
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Recipe
Stuffed Baby Eggplant Curry
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
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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.