Spice Stuffed Baby Eggplants
Enjoy these spicy and tasty baby eggplants stuffed with a spice mixture and cooked till perfection. The best part is that it's a super easy and quick recipe that you will love to make.
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Servings: 5
Calories: 50kcal
Cost: $6
Equipment
- Instant pot
Ingredients
Spice mixture
- 4 teaspoon urad dal or split dehusked black gram lentils
- 2 teaspoon cumin seeds
- 7-8 fenugreek seeds or methi
- ¼ cup curry leaves
- 4-5 dry red chilies (mild or hot)
Baby Eggplants
- 10 small purple baby eggplants
- ½ teaspoon turmeric
- ½ teaspoon salt
Miscellaneous
- ¼ cup water
- 1 teaspoon oil (neutral oil)
- salt to taste
Instructions
Prepare the spice mixture
- Keep each ingredient ready before you start roasting them.
- Dry roast each ingredient separately.
- Allow them to cool down completely before you make a semi coarse powder out of it.
- Don't make a fine powder or a very coarse powder.
- Add a few tablespoons of water to one tablespoon of spice mixture, add a pinch of salt and make a thick mixture.
- Because it has roasted lentils, it soaks water and becomes thick.
- Once it becomes thick and pasty, add a few drops of water and make the paste little runny not watery.
Stuff the eggplants
- Shake off the excess salt and salted water from the eggplants and add the mixture to each eggplants with a spoon or by using your fingers.
- Coat the inside of the eggplant well and repeat the same process for rest of the eggplants.
Cook the eggplants
- Add a teaspoon of oil to a nonstick frying pan.
- Add each eggplant carefully and cover and cook.
- Turn the eggplants after a few minutes and cover and cook again.
- Once the eggplants look half cooked, add the rest spice mixture and toss well so that the spice coats the eggplants well.
- Cook for few more minutes until eggplants are fully cooked and soft.
- Serve with cauliflower rice and daal.
Instant pot method
- Set the IP to a sauté mode and add oil when it says HOT in the display.
- Now carefully add eggplants and brown from each sides (1-2 minutes).
- Add rest of the spice mixture and half a cup of water.
- Close the lid and set the instant pot to pressure cooking in manual mode for 3-minutes.
- Once pressure time is over, wait for the beep and then quick release pressure.
- Open the lid and set the IP to sauté mode again.
- It’s okay if you see some water at this point. We will use the sauté mode to dry up the water.
- Sauté for 5-8 minutes till the eggplants are nicely roasted and dry.
- Serve with cauliflower rice and dal.
Notes
- Use fresh and young baby eggplants for this recipe.
- Don't add excess salt to the eggplants or to the spice mixture.
- Add more oil while cooking if you are not using a nonstick pan.
Nutrition
Serving: 150g | Calories: 50kcal