Pro Tips
Baby eggplants (AKA Brijal in hindi) are readily available at Indian grocery stores. Make sure to pick firm eggplants that have green and fresh stems. Also, try to pick eggplants that are of similar sizes. Baby eggplants I use are about 2 inches long and 1.5 inches thick excluding the stem. If your eggplants are bigger you can cook them for a longer time.
Hot to Make Stuffed Baby Eggplant
Wash and trim the extra stem from the baby eggplants leaving about half an inch of the stem.
Make 2 vertical cross slits going almost to the end. For the stuffing - Finely chop or grate onion, ginger, and garlic. Add red chili powder, turmeric, garam masala, coriander and cumin powder, fresh coconut, brown sugar, and salt in a bowl.
Mix all the stuffing ingredients well and stuff them in the eggplants.
Heat oil in a pan and add mustard seeds. Once they start to pop gently line all the eggplants in the pan. Sprinkle any remaining stuffing on top. Cook covered on medium heat for 5 minutes
Turn the eggplants over, mixing gently and cook covered for another 5 mins.
Turn off the heat and let them sit for another 5 mins. They will cook further with the steam. Garnish with Cilantro!
Serving
Serve hot with roti or parathas and a side salad. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
More Indian Eggplant Recipes
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Storing
Refrigerate any leftovers. They will be good for 3 to 4 days. To reheat simply microwave or reheat on the stovetop in a small pan. ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
Recipe
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