Stuffed Baby Eggplants

The other day, I found the most fresh baby eggplants. Eggplants are a favourite in our house and I could not resist making this. It is easy to make and delicious!


  • 10 baby eggplants
  • 4 dried red chillies
  • 2 tbsp channa dal
  • 2 tbsp coriander seeds
  • 2 tbsp grated coconut
  • 3 tsp oil
  • salt to taste
  • 1 pinch asafoetida
  • 1 tsp mustard seeds
  • 1 tbsp curry leaves
  • 1/2 tsp turmeric powder
  • 1 tsp tamarind paste


  • Wash eggplants and slit eggplants without cutting them completely
  • Sprinkle salt and let it sit for 15-30 minutes. This makes them less bitter
  • Wash well and drain
  • Roast chillies, coriander and channa dal in 1 tsp oil for a few minutes till they are golden. Be careful as they will burn fast
  • Remove and keep aside
  • In the same pan, roast coconut till golden
  • Grind the coconut and chilli-coriander-channa dal mixture to a paste. Add a tablespoon of water if required
  • Stuff the paste into the eggplants
  • Heat remaining oil. Add mustard seeds, asafoetida and curry leaves
  • When mustard splutters, add turmeric powder, eggplants, salt and tamarind paste and cook on low flame
  • If required, add 3-4 tablespoons of water and cook till done
  • Serve with rice, roti or bread or just eat it with a dollop of yogurt

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