Stuffed Baby Eggplant

Nutrition values are AI-estimated based on ingredients.

• 1 1/2 lbs baby eggplants
• 2 tablespoons chickpea flour (besan)
• 2 tablespoons toasted sesame seeds, roughly ground
• 4 tablespoons roasted peanuts, ground
• 1/2 tablespoon coriander powder
• 1/2 tablespoon cumin powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon kashmiri red chili powder
• 1 teaspoon garam masala
• 1 teaspoon salt
• 1/2 tablespoon sugar
• 1 tablespoon coconut oil (for stuffing mixture)
• 3 tablespoons coconut oil (for tempering)
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon asafoetida (hing)
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• Chopped green chilies to taste
• A few curry leaves
• 1 1/2 cups water
• 2 medium chopped tomatoes
• A handful chopped cilantro (for garnish)
• A squeeze fresh lime juice (for garnish)

1. 1Wash baby eggplants, trim excess stem, and slit each eggplant four ways lengthwise, not entirely through the stem, to create pockets for stuffing.
2. 2In a bowl, combine 2 tablespoons chickpea flour, 2 tablespoons ground toasted sesame seeds, 4 tablespoons ground roasted peanuts, 1/2 tablespoon coriander powder, 1/2 tablespoon cumin powder, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon Kashmiri red chili powder, 1 teaspoon garam masala, 1 teaspoon salt, 1/2 tablespoon sugar, and 1 tablespoon coconut oil, mixing thoroughly until well incorporated.
3. 3Open each slit eggplant and press a small portion of the prepared masala mixture into its crevices, gently squeezing to secure the stuffing and brushing off excess.
4. 4Heat 3 tablespoons of coconut oil in a large non-stick pan over medium heat.
5. 5Add 1/2 teaspoon mustard seeds and let them pop, then add 1/4 teaspoon asafoetida, 1 tablespoon minced ginger, 1 tablespoon minced garlic, chopped green chilies to taste, and a few curry leaves, sautéing until ginger and garlic are lightly golden brown.
6. 6Carefully place the stuffed eggplants into the pan and gently toss them to coat with oil and tempering spices, then cover and cook for 3-4 minutes.
7. 7Uncover the pan, gently flip the eggplants, and cook covered for another 3 minutes.
8. 8Uncover the pan, add any remaining stuffing mixture, 1 1/2 cups water, and 2 medium chopped tomatoes, then gently mix to combine.
9. 9Cover and cook until the eggplants are tender, stirring periodically, and check tenderness by poking with a knife.
10. 10Once eggplants are tender, remove the lid, slightly increase the flame, and cook uncovered for 2-3 minutes to allow excess moisture to evaporate and thicken the sauce.
11. 11Taste and adjust salt if necessary, then garnish with chopped cilantro and a squeeze of fresh lime juice.

These instructions are our analysis of the original video. Watch on YouTube →