Stuffed Eggplant (Brinjal)

Recipe by
Total Time:
30-45 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 10 to 12 - small round eggplants
  • 1 big onion, finely chopped
  • 1 tbsp - tamarind
  • 1/4 cup - oil
  • 1 to 1.5 tsp - sugar
  • 3/4 cup - sesame seeds
  • 1 tbsp - coriander seeds
  • 8 to 10 - red chillies
  • 1/4 tsp - turmeric powder
  • salt to taste

How to Make Stuffed Eggplant (Brinjal)

  • Fry red chillies and coriander seeds in a frying pan until the coriander seeds turn light brown. Transfer them onto a plate.
  • In the same pan, roast sesame seeds until they turn light brown.
  • Soak tamarind in water.
  • Powder the red chillies, coriander seeds and sesame seeds in a spice mill.
  • Add salt and turmeric powder.
  • Wash eggplants and wipe them dry.
  • Slit the bottoms into 4 pieces keeping the top intact.
  • Stuff eggplant with the powder ground out in the spice mill.
  • Add oil to a big flat pan.
  • When the oil is hot, add stuffed eggplants one at a time in a single layer.
  • Cover and cook on medium heat turning the eggplants until the eggplants are 3/4 cooked.
  • Add chopped onions and fry for another 5 mins.
  • Add tamarind juice, sugar and mix gently without breaking the eggplants.
  • Cover and cook for another 5-8 mins on low flame.
  • Garnish with coriander leaves.
  • Serve with hot cooked rice.