Stuffed Baby Eggplant Recipe- Besan, Peanut & Spice Filled

Last Updated on 4 months by Neha Deshmukh

Stuffed Baby Eggplant Recipe – Besan, Peanut & Spice Filled

Hey everyone! If you’re looking for a flavour bomb of a vegetarian dish, you have to try these stuffed baby eggplants. I first made these for a family get-together, and they were gone in minutes! The combination of the tender eggplant, the savoury-spicy stuffing, and the fragrant gravy is just… incredible. It’s a little bit of work, but trust me, it’s so worth it.

Why You’ll Love This Recipe

This recipe isn’t just delicious; it’s a little adventure in Indian flavours. The baby eggplants (also known as Indian eggplants) have a delicate texture that perfectly complements the robust stuffing. Plus, it’s a fantastic way to enjoy a hearty, satisfying meal that’s packed with flavour and relatively healthy. It’s a dish that feels special, but isn’t overly complicated to make.

Ingredients

Here’s what you’ll need to create this magic:

• 1.5 lbs Baby Eggplants
• 2 Tablespoons Chickpea Flour (Besan)
• 2 Tablespoons Toasted Sesame Seeds
• 4 Tablespoons Ground Roasted Peanuts
• 0.5 Tablespoon Coriander Powder
• 0.5 Tablespoon Cumin Powder
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Red Chilli Powder
• 1 teaspoon Kashmiri Chilli Powder
• 1 teaspoon Garam Masala
• 1 teaspoon Salt
• 0.5 Tablespoon Sugar
• 0.5 Tablespoon Coconut Oil (for stuffing)
• 3 Tablespoons Coconut Oil (for cooking)
• 0.5 teaspoons Mustard Seeds
• 0.25 teaspoons Asofoetida (Hing)
• 1 Tablespoon Ginger (minced)
• 1 Tablespoon Garlic (minced)
• 2 Tomatoes (chopped)
• 1.5 Cups Water

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results!

• Kashmiri Chilli Powder: This isn’t about heat; it’s about colour! It gives the dish a beautiful, vibrant red hue and a mild, fruity flavour. If you can’t find it, you can substitute with regular chilli powder, but you might miss out on that gorgeous colour.
• Asafoetida (Hing): This one’s a bit… pungent on its own! But when cooked, it adds a wonderful savoury, umami flavour that’s essential in many Indian dishes. It also aids digestion. A little goes a long way.
• Coconut Oil: I love using coconut oil for this recipe. It adds a subtle sweetness and a lovely aroma that complements the spices beautifully. You can use another oil if needed, but the flavour profile will change.
• Regional Variations: Stuffing recipes vary across India! In Maharashtra, you might find grated coconut added to the mix. In Gujarat, a touch of jaggery (gur) is common for sweetness. Feel free to experiment!
• Eggplant Choice: Baby eggplants are ideal because of their size and tender skin. However, if you can’t find them, you can use regular eggplants, just adjust the cooking time accordingly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and pat those baby eggplants dry. Carefully trim the stems and create two perpendicular slits from the top, being sure to leave the base intact. This is where the magic happens!
2. Now, in a bowl, combine the chickpea flour, sesame seeds, ground peanuts, coriander powder, cumin powder, turmeric powder, red chilli powder, Kashmiri chilli powder, garam masala, salt, sugar, and 0.5 tbsp of coconut oil. Mix everything well – you want a nice, cohesive stuffing.
3. Gently stuff the mixture into the slits of each eggplant, pressing to secure the filling. Don’t be afraid to get your hands a little messy!
4. Heat 3 tablespoons of coconut oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter – that’s how you know they’re ready.
5. Stir in the asafoetida, minced ginger, garlic, green chilies, and curry leaves. Sauté until everything is golden brown and fragrant. This is where the kitchen starts to smell amazing.
6. Carefully add the stuffed eggplants to the pan, coating them in the oil. Cover the pan and cook for about 3-4 minutes per side, until they start to soften.
7. Pour in the water and add the chopped tomatoes. Simmer, covered, for another 10-12 minutes, or until the eggplants are completely tender.
8. Finally, uncover the pan, increase the heat, and let the gravy thicken. Garnish with fresh cilantro and a squeeze of lime juice before serving.

Expert Tips

• Don’t overstuff the eggplants, or the filling might spill out during cooking.
• Keep a close eye on the mustard seeds – they can burn quickly!
• If the gravy gets too thick, add a splash more water.

Variations

• Vegan Adaptation: Make sure your asafoetida (hing) is vegan-friendly, as some brands contain wheat flour.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Adjust the amount of red chilli and Kashmiri chilli powder to your liking. My family prefers a milder flavour, so I usually go easy on the chilli powder.
• Festival Adaptations: These stuffed eggplants are a popular offering during Janmashtami and Navratri.

Serving Suggestions

These stuffed eggplants are fantastic served with a side of fluffy basmati rice or warm roti. A dollop of yogurt on the side adds a cooling contrast to the spices.

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

1. What type of eggplant works best for stuffing?

Baby eggplants are the best! They’re the perfect size and have a more delicate texture.

2. Can I make the stuffing ahead of time? How should I store it?

Yes, you can! Make the stuffing and store it in an airtight container in the refrigerator for up to 24 hours.

3. What is asafoetida (hing) and can I substitute it?

Asafoetida is a pungent spice that adds a savoury flavour. If you can’t find it, you can try substituting with a pinch of garlic powder, but it won’t be quite the same.

4. How do I know when the eggplants are fully cooked?

The eggplants are cooked when they’re tender and easily pierced with a fork.

5. Can I use a different oil instead of coconut oil? Will it affect the flavour?

You can use vegetable oil or sunflower oil, but coconut oil really adds a unique flavour that I highly recommend.

6. Is this dish typically served hot or at room temperature?

It’s traditionally served hot, but it’s also delicious at room temperature.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!