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spice stuffed eggplant

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.
5 from 4 votes
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Course: Side Dish
Cuisine: Indian
Keyword: baby eggplant, easy instant pot, eggplant spicy, indian eggplant curry, instant pot indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 5
Calories: 50kcal
Cost: $6


  • Instant pot


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


  • ¼ cup water
  • 1 teaspoon oil (neutral oil)
  • salt to taste


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.
    Pressure cooking in instant pot
  • 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.
    spice stuffed eggplant


  • 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.


Serving: 150g | Calories: 50kcal