Stuffed Eggplant

  • Time
    30 mins
  • Servings
    2
  • Nutrition
    350 Per Serving

This dish is a favorite in the central state of Andhra Pradesh in India.

 

The baby eggplants are native to India and are slightly sweeter and more tender than the larger varieties. In this Hyderbadi style dish they are stuffed with a dry mixture of spices and nuts before they are roasted and then finally braised in a tangy tomato and tamarind sauce.

 

Tip: Try to be gentle while turning the eggplants over in the pan so they stay intact to their stems as much as possible.

Kitchen Tools

  • Large Pan with Lid
  • Pan or Toaster Oven
  • Oil/Butter
  • Salt

Ingredients

  • 6 baby eggplants
  • ½ cup sliced onions
  • 1 green chili
  • 1 cup tomatoes
  • Flatbread
  • 1 tablespoon ginger-garlic paste
  • 5-6 curry leaves
  • 1 teaspoon mustard seeds
  • 1 ½ teaspoons tamarind paste
  • Dry stuffing (roasted and ground): 1 teaspoon coriander seeds, 1 teaspoon cumin seeds
  • ½ teaspoon fenugreek seeds, 2 tablespoons desiccated coconut, 2 tablespoons peanuts
  • 3-4 dry red chilies, 1 teaspoon salt

Instructions

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1.

Carefully slit each eggplant into quarters, keeping the stem intact. Stuff the dry masala into the slits of each eggplant, using as much of the dry stuffing as possible while keeping the eggplants intact.

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2.

In a large frying pan over medium-high heat, add the 1 tablespoon of oil and the mustard seeds. After seeds begin to sputter, add the stuffed eggplants. Roast the eggplant, carefully turning while keeping the stuffing inside. After eggplants are brown on all sides, drain and remove from pan to set aside.

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3.

Add another teaspoon of oil to the pan. Add the curry leaves, onions, ginger-garlic paste and green chili. Beware that the oil may sputter. Saute for 5 minutes until the onions begin to caramelize. Meanwhile, chop up the tomato.

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4.

Add the tamarind paste, chopped tomatoes, and 1 teaspoon of salt and cook for another 5 minutes.

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5.

Add the fried eggplants into the sauce. Close the pan with a lid, reduce heat to low, and simmer for 10-15 minutes.

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6.

Toast flatbread according to instructions. Remove Stuffed Eggplant from heat and serve with hot bread.

Tips from Chef's