Stuffed Eggplants

Recipe by
Total Time:
1 hour
Rated : 5 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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How to Make Stuffed Eggplants

  • Slit eggplants by making two cuts lengthwise, at a right angle to each other, leaving the stem intact.
  • Dry roast coriander seeds, sesame seeds, peanuts, poppy seeds and shredded coconut separately. Grind it together to make a coarse paste.
  • Add crushed garlic, chopped coriander leaves, salt, turmeric, garam masala, red chilli powder, a pinch of baking soda, poppy seeds and 2 tbsp of peanut oil to this paste. Mix it well.
  • Stuff this mix into the cut eggplants.
  • Add jaggery and tamarind pulp to the leftover stuffing along with a little water to make a thick sauce. Keep aside for later use.
  • In a heavy-bottom pan, heat 4 tbsp oil, add fenugreek, asafoetida and curry leaves.
  • Fry for a few seconds and add the stuffed eggplants.
  • Reduce the heat to low, cover the pan tightly so as to steam-cook the eggplants.
  • Cook on low heat until the eggplants are soft and tender.
  • Pour jaggery-tamarind mixture over the eggplants and cook for a few more minutes.