Easy Stuffed Eggplant

Recipe by
Total Time:
15-30 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • Eggplant - 10, small
  • Dhaniya - 50 g
  • Channa dal - 50 g
  • safoetida - little
  • Full red chillies - 8 to 10
  • Oil - 1/2 cup
  • Tamarind pulp - 1/4 tsp
  • Salt - to taste
  • Mustard seeds - 1 tsp

How to Make Easy Stuffed Eggplant

  • Fry dhania, red chillies, channa dal and asafoetida in a pan, with little oil.
  • Then grind it to a dry paste, without adding water.
  • Then add salt to taste.
  • Slice each eggplant with 4 cuts, in such a way, that you have sufficient space to stuff the paste into it.
  • Remember, that each eggplant should be one piece, with cuts at the top for the filling.
  • Stuff the eggplant with the dry paste properly.
  • Put oil in the pan and add mustard seeds. Wait till they splutter.
  • Then add the stuffed eggplants and cover them.
  • Add the tamarind pulp.
  • Cover it with a lid and fry them on medium flame.
  • Attend to the pan every 5-7 mins and add oil, if necessary.
  • After 15-20 mins, eggplants will be cooked.
  • Garnish it with coriander leaves and serve hot with rice.