Stuffed Baby Eggplant Recipe – Peanut & Sesame Masala Delight

Last Updated on 3 months by Neha Deshmukh

Stuffed Baby Eggplant Recipe – Peanut & Sesame Masala Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a dish that’s bursting with flavour, a little bit different, and totally satisfying. This stuffed baby eggplant recipe is exactly that. I first stumbled upon a version of this at a friend’s place during Janmashtami, and I’ve been tweaking it ever since to make it just perfect. It’s a delightful mix of textures and tastes – the soft eggplant, the crunchy peanut and sesame masala… honestly, it’s heaven!

Why You’ll Love This Recipe

This isn’t your average eggplant dish. The peanut and sesame masala is what really sets it apart, giving it a unique, nutty flavour that’s incredibly addictive. It’s a little bit of work, yes, but trust me, the end result is so worth it. Plus, it’s a fantastic way to impress your family and friends with a truly authentic Indian flavour.

Ingredients

Here’s what you’ll need to make this Peanut & Sesame Masala Delight:

• 12~15 Baby eggplants
• ?? cup Peanuts
• 3 tbsp Sesame seeds
• 1 tsp Cumin seeds
• 1 tbsp Coriander seeds
• 4 Cloves
• 1 inch Cinnamon stick
• 6 Dry red chilies
• 2 tbsp Tamarind pulp
• Salt to taste
• 2 tbsp Oil
• ?? cup Water (for gravy)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Peanuts: Regional Variations & Roasting Tips

Peanuts add such a lovely texture and flavour. You can use raw peanuts, but roasting them really brings out their nuttiness. I prefer using the smaller, reddish peanuts common in South India, but any type will work. Roughly, you’ll need about 100-120g of peanuts.

Sesame Seeds: Black vs. White – Flavor Profiles

I like to use a mix of black and white sesame seeds. Black sesame seeds have a slightly more intense, almost smoky flavour, while white sesame seeds are milder. Feel free to experiment with the ratio! About 15g of sesame seeds should do the trick.

Cumin & Coriander: The Foundation of Indian Flavor

These two are staples in Indian cooking for a reason. They create a warm, earthy base for the masala. Using whole seeds and roasting them yourself makes a huge difference in flavour. You’ll need around 5g of cumin seeds and 8g of coriander seeds.

Tamarind Pulp: Sourness & Substitutes

Tamarind provides that lovely tangy flavour. If you can’t find tamarind pulp, you can use tamarind concentrate (about 1 tbsp) or even a squeeze of lemon juice (about 1 tbsp), though the flavour won’t be quite the same.

Unique Spice Blend: Balancing Heat & Aroma

The combination of cloves and cinnamon adds a beautiful aroma and warmth. Don’t be afraid to adjust the number of red chilies to your spice preference!

Baby Eggplants: Selecting the Best Quality

Look for baby eggplants that are firm, shiny, and have smooth skin. Avoid any that are bruised or feel soft. These little guys cook much faster than regular eggplants, which is why I love using them.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the masala. Dry roast the peanuts, sesame seeds, cumin seeds, coriander seeds, cloves, cinnamon stick, and red chilies in a pan over medium heat until fragrant. This usually takes about 5-7 minutes. Keep stirring so nothing burns!
2. Let the roasted spices cool completely. Then, grind them along with the tamarind pulp and salt into a thick paste. You might need to add a tiny bit of water if your grinder is struggling, but keep it as thick as possible.
3. Now, wash the baby eggplants and make a ‘+’ cut at the base of each one, without cutting all the way through. This helps them cook evenly.
4. Gently stuff each eggplant with the masala paste. Don’t overstuff them, or the masala will spill out during cooking.
5. Heat the oil in a pan over medium-low heat. Arrange the stuffed eggplants in the pan, making sure they’re not overcrowded. Cover the pan and cook for about 15-20 minutes, or until the eggplants are partially cooked.
6. Mix the leftover masala with about ½ cup (120ml) of water and pour it into the pan. Simmer covered for another 10-15 minutes, or until the eggplants are completely soft and the gravy has thickened.
7. Finally, adjust the salt to your liking and serve hot with steamed rice or roti.

Expert Tips

A few little things I’ve learned over the years…

Achieving the Perfect Masala Consistency

The masala should be a thick paste, almost like a chutney. If it’s too runny, it will make the eggplants soggy.

Ensuring Eggplants Cook Evenly

The ‘+’ cut at the base is key! It allows the heat to penetrate the eggplant more easily.

Preventing Eggplants from Discoloring

Eggplants can sometimes turn a bit grey when cooked. Adding a squeeze of lemon juice to the water while cooking can help prevent this.

Adjusting Spice Levels to Your Preference

Don’t be shy about adjusting the number of red chilies! Start with fewer and add more if you like it spicier.

Variations

This recipe is pretty versatile!

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level: Mild, Medium, Hot

Adjust the number of red chilies to control the spice level. For mild, use 2-3 chilies. For medium, use 4-5. For hot, go all the way with 6 or more!

Festival Adaptation: Janmashtami Special

This is a classic Janmashtami dish! It’s often served as part of the festive meal.

Serving Suggestions

This dish is fantastic with:

• Steamed rice
• Roti or paratha
• A side of yogurt (raita)
• A simple dal

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions!

What type of oil is best for cooking this dish?

You can use any neutral-flavored oil, like vegetable oil or canola oil. I personally like using groundnut oil for a more authentic flavour.

Can I use regular eggplants instead of baby eggplants?

Yes, you can! But you’ll need to cut them into smaller pieces and the cooking time will be longer.

How can I adjust the sourness of the dish?

Adjust the amount of tamarind pulp. If you want it more sour, add a little more. If you want it less sour, use less.

Can this be made ahead of time?

You can make the masala paste ahead of time and store it in the refrigerator for up to 2 days.

What is the best way to grind the masala paste for a smooth texture?

Use a good quality grinder and add a little water if needed. Grinding in batches can also help.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below!