Stuffed Eggplant

I love eggplants in any form. During winter, we get the big variety which is ideal for a simple ‘Begun Pora’ or more elaborate ‘Baigan ka Bharta’. However, these little cuties are best to cook whole in pure Indian style like this ‘Andhra Style Brinjal Curry’. I just love to enjoy the soft mushy little eggplants coated with masalas with my roti or rice and whenever I found some, ( it is not a very regular in our local market, we usually get the bigger one) I just jump onto them. 
Now, I love ‘stuffed veggies’ too. So as an obvious choice, I made a delicious filling of peanuts, sesame seeds, garlic and coriander leaves, cut the eggplants to a deep cross, stuffed them and pan fried these purple beauties with a splash of water. Enjoyed the mouthwatering stuffed eggplants with my plain rice. 
I am putting this dish on ‘Healthy’ category, since very less oil is used, and it contains peanuts and sesame seeds.


  • Small Eggplants – 7-8
  • Sesame seeds – 1/4 cup
  • Peanuts – 1/2 cup
  • Brown sugar – 1 tbsp
  • Minced garlic – 1 heaped tbsp
  • Chopped coriander leaves – 2 tbsp
  • Turmeric – a pinch
  • Paprika – 1/2 tsp
  • Black salt – as per taste
  • Olive oil – 2 tsp

Wash the eggplants and trim the stem if necessary. Make a deep cross incision in each incision but keep them intact at the base. Smear some salt and turmeric and keep aside for 15 minutes.
To make a filling, in a dry pan, toast the peanuts and sesame seeds till golden. Remove from heat and let it cool.

In the grinder, grind the peanuts and sesame seeds together. Mix it with minced garlic, chopped cilantro, black salt, turmeric, brown sugar and paprika. Add 1-2 tbsp of water to bind them together. This is your filling.

Use a spoon to stuff the filling into the cut portion of each eggplant. Make sure, the filling reaches through each cut. Squeeze the eggplant carefully to make the filling stick inside and reaches all corners.

In a flat non-stick pan, add 1-2 tsp of olive oil and swirl to make a thin coat on the pan. When the oil is hot, add a pinch of hing and let it sizzle.

Slide the stuffed eggplants carefully into the pan in a single layer. Fry them for 3 to 4 minutes turning frequently. . 
Add 1/4 cup of water and lower the heat. Cover the pan with a heavy lid. Don’t panic, if the filling is oozing out.
Cook for 15-20 minutes, till the eggplants are cooked and water evaporated completely. There will be filling in the pan, crsip them and turn the eggplants carefully to make a coat of the residual filling.
Remove from heat and serve warm with some fresh cilantro on the top.

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