Description
This Indian Stuffed Eggplant recipe features small baby eggplants filled with a flavorful spiced masala made from ground almonds, tomatoes, and aromatic spices. The eggplants are gently steamed and cooked in a covered pan, resulting in a soft, richly seasoned vegetable dish perfect as a main or side in Indian cuisine.
Ingredients
Eggplants
- 15-16 small eggplants
- 2 tablespoons oil (for cooking)
- ¼ cup water (for steaming)
Masala Stuffing
- 2 tablespoons ground almonds (or substitute ground peanuts)
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder (for color and mild heat)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon garam masala
- 1 small tomato (finely diced)
- 1 teaspoon ginger-garlic paste
- 1 teaspoon salt (or to taste)
- 1 tablespoon oil (for roasting the masala)
Instructions
- Prepare the Masala Stuffing: Heat 1 tablespoon of oil in a small pan over low to medium heat. Add the ginger-garlic paste and sauté for about 1 minute until fragrant. Add the finely diced tomato and cook for another minute to soften it.
- Cook the Spices: Stir in the ground almonds, turmeric powder, Kashmiri red chili powder, ground cumin, ground coriander, garam masala, and salt. Cook the mixture for 1–2 minutes until the tomatoes break down and the spices are well combined, forming a thick masala. Set aside to cool slightly.
- Prepare the Eggplants: Wash and dry the baby eggplants. Cut each eggplant from the top in a crisscross shape (like a plus sign), about three-quarters down, making sure not to cut all the way through. Gently open these slits to prepare for stuffing.
- Stuff the Eggplants: Carefully fill each eggplant slit with the prepared masala, ensuring the stuffing is evenly distributed inside.
- Cook the Stuffed Eggplants: Heat 2 tablespoons of oil in a wide pan over medium heat. Arrange the stuffed eggplants in a single layer. Add ¼ cup water to the pan, cover it with a lid, and cook over low to medium heat for 12–15 minutes. Check at 12 minutes; the eggplants should be soft and cooked through. Gently turn them if needed to ensure even cooking.
Notes
- You can substitute ground peanuts for ground almonds if desired.
- Use Kashmiri red chili powder for its mild heat and vibrant color; adjust to taste if using another chili powder.
- Be careful not to cut the eggplants all the way through to keep the stuffing intact.
- If you prefer a slightly crispy exterior, you can lightly pan-fry the stuffed eggplants before steaming.
- Serve the stuffed eggplants hot with Indian breads like roti or naan, or as a side dish with rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
