Easy Baby Eggplant Recipe with Turmeric & Green Chilies

Last Updated on 2 months by Neha Deshmukh

Easy Baby Eggplant Recipe With Turmeric & Green Chilies

Introduction

There’s just something so comforting about simple, home-style Indian cooking, isn’t there? This recipe for baby eggplants (also known as petite eggplants) is exactly that – a quick, flavorful side dish that’s perfect with roti and dal. I first made this when I was craving something my nani (grandmother) used to make, and it instantly transported me back to her kitchen. It’s become a regular in my rotation because it’s so easy, and honestly, it just tastes like home.

Why You’ll Love This Recipe

This baby eggplant recipe is a winner for so many reasons! It’s incredibly easy to make, ready in under 30 minutes. The combination of turmeric, cumin, and coriander gives it a warm, earthy flavor. Plus, the slight heat from the green chilies adds a lovely kick. It’s a fantastic way to enjoy eggplant if you’re not a huge fan of its texture – the cooking method makes it wonderfully tender.

Ingredients

Here’s what you’ll need to make this delicious dish:

• 6-8 small baby eggplants
• 12 garlic cloves
• 3 green chilies
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon ground turmeric (or more, to taste!)
• 1 tablespoon oil
• 1 teaspoon kosher salt

Ingredient Notes

Let’s talk ingredients! Baby eggplants are the star here – they’re sweeter and have a more delicate texture than larger eggplants. You can usually find them at Indian grocery stores or well-stocked supermarkets.

The coriander-cumin blend is essential. It’s a classic Indian flavor combination that really makes this dish sing. Feel free to toast the spices lightly in a dry pan before grinding for an even more intense aroma.

Now, about those green chilies! The heat level can vary a lot depending on the type. I like to use Serrano peppers for a good kick, but you can use milder chilies like jalapeños if you prefer. In some regions of India, people even use hotter varieties like bird’s eye chilies – it all depends on your spice tolerance!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give those baby eggplants a good wash and dry them thoroughly. Then, using a sharp knife, make vertical cross-slits about ¾ of the way down each eggplant. Don’t cut all the way through – you want to create pockets for the spices.
2. In a small bowl, mix together the ground coriander and cumin. Stuff each eggplant slit with about ½ teaspoon of this fragrant mixture. Sprinkle a little salt inside each slit too. Don’t be shy!
3. Next, carefully slit the green chilies vertically. Peel the garlic cloves.
4. Heat the oil in a large pan or skillet over medium-low heat. Arrange the stuffed eggplants, garlic cloves, and slit green chilies in the pan.
5. Sprinkle the turmeric and the remaining salt over everything.
6. Now, cover the pan and let it cook for about 5 minutes. This helps the eggplants soften and absorb all those lovely flavors.
7. Gently turn the eggplants and give everything a little stir.
8. Remove the lid and cook for another 5 minutes, or until the eggplants are completely tender and slightly browned. Cooking time will vary depending on the size of your eggplants, so keep an eye on them!
9. Serve hot with roti and your favorite dal.

Expert Tips

• Don’t overcrowd the pan! If you need to, cook the eggplants in batches.
• Keep the heat on medium-low. You want the eggplants to soften gently, not burn.
• A little bit of water (1-2 tablespoons) can be added if the pan gets too dry.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Spice Level Adjustment: Reduce or omit the green chilies for a milder flavor. You can also add a pinch of cayenne pepper for extra heat.
• Regional Spice Variations: In some parts of India, people add a pinch of asafoetida (hing) to the oil for a unique flavor. My friend’s mom always adds a dash of red chili powder too!
• Quick Weeknight Version: If you’re short on time, you can skip the stuffing step and just toss the eggplants with the spices before cooking. It won’t be quite as flavorful, but it’s still delicious.

Serving Suggestions

This dish is best served hot, straight from the pan! It’s a perfect side dish with:

• Roti or naan
• Dal (lentil soup)
• Rice
• Yogurt (to cool down the spice!)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. The texture might change slightly, but it will still taste great.

FAQs

• What type of eggplant works best for this recipe? Baby eggplants are ideal, but you can also use small Japanese eggplants if you can’t find baby eggplants.
• Can I make this recipe ahead of time? You can prepare the eggplants (wash, slit, and stuff) ahead of time and store them in the refrigerator for a few hours. But it’s best to cook them just before serving.
• How do I adjust the spice level? Use fewer or milder green chilies, or remove the seeds from the chilies before using them.
• What is the best way to serve this dish? With warm roti and a comforting dal!
• Can I roast the eggplants instead of pan-frying? Yes! You can roast them at 200°C (400°F) for about 20-25 minutes, or until tender. Toss them with the spices before roasting.