Baby eggplant is a special variety of eggplants, with a typical oval shape and shiny purple color. In Indian cuisine baby eggplants are specially reserved for stuffing or adding into lentils. However, the baby eggplants that I procured from the local market had to fall in the pan all stuffed with spices.
The recipe of stuffed baby eggplants is as follows:
Ingredients
Baby eggplants(slitted from the bottom with the top intact)
Ginger-garlic paste
Tamarind pulp
Turmeric powder
Red chili powder
Coriander powder
Cumin powder
Salt
Chopped Onions
Whole mustard seeds
Oil
Method
1. Clean the baby eggplants and slit them into four sections keeping the upper part of the eggplant intact.
2. In oil fry ginger-garlic paste, spices, stirring constantly for 10 minutes.
3. Add a spoonful of tamarind pulp and salt, and continue frying fo 10 more minutes.
4. Cool the mixture of ginger-garlic paste and spices and then stuff it into the slit of baby eggplants.
5. You can either shallow fry the stuffed baby eggplants or roast them in oven.
