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:

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!

Recipe:

Prep time: 5 mins  Cooking time:15 mins    Total time: 20 mins

Ingredients:

6-8 small baby eggplants
1 medium onion grated or finely chopped
1 tsp grated ginger
1 tsp grated garlic
1 tbsp fresh grated coconut
1 tsp red chili powder
1 tsp garam masala powder
1 tsp coriander and cumin powder
1/4 tsp turmeric powder
1 tsp jaggery/brown sugar
1 table spoon oil
1/2 tsp mustard seeds
cilantro to garnish
salt to taste

Directions:

1. 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.
2.  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.
3. 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.
4. Turn the eggplants over, mixing gently and cook covered for another 5 mins.
5. 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!

Enjoy!

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 New Jersey with my husband and two sons.

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