Stuffed eggplant

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 10 (small) - eggplants
  • 2 tbsp - Bengal gram dal
  • 2 tbsp - coriander seeds
  • 1 pinch - asafoetida
  • 12 - red chillies
  • 1 inch - cinnamon
  • 2 - onion
  • 1 - tomato
  • 1.5 tsp - salt
  • 4 tbsp - oil
  • 1/4 tsp - cumin seeds

How to Make Stuffed eggplant

  • For the masala:
  • Peel onions and cut them into four pieces.
  • Chop tomatoes finely and keep aside.
  • Heat a drop of oil in a pan and add asafoetida, followed by the Bengal gram dal, coriander seeds, cinnamon and red chillies. Roast till it is golden in colour.
  • Cool the roasted ingredients and dry grind them into a fine powder.
  • Now add the cut onions and salt to the powder. Again run the mixer.
  • There is no need to add water while grinding, since the juice of onion is enough to make a paste.
  • To prepare the eggplant:
  • Wash and carefully slit eggplants from the top. Make eight segments (4 cuts), but leave the segments on the stalk. Don't cut so far that the segments break away.
  • Stuff the vegetable in the middle and in between the segments with the ground paste.
  • After stuffing all the eggplants, heat oil in a pan.
  • Add cumin seeds and the chopped tomatoes.
  • Add a pinch of salt and saute for one minute.
  • Arrange the stuffed eggplants in the pan and turn each of them gently to coat with oil.
  • Cover with lid and cook on low fire until it is done.
  • When the vegetable becomes tender remove lid and keep sauteing till it absorbs all the spices.
  • Serve with rice, chapatti or bread.