Masala Stuffed Eggplant
Elevate your weeknight dinners with the irresistible flavors of Masala Stuffed Eggplant, a classic Indian dish that's bursting with spice and texture. Tender baby eggplants are carefully slit and filled with a rich, aromatic masala blend made from ground spices, roasted peanut powder, and fresh cilantro, creating a filling that's both nutty and intensely flavorful. As the eggplants cook gently in a skillet, they absorb the masala, becoming perfectly soft and infused with vibrant flavors. This gluten-free and vegan-friendly recipe is easy to prepare in just under an hour, making it an ideal choice for a comforting yet impressive main course. Serve it with fluffy steamed rice, warm roti, or your favorite naan to soak up every last bit of the velvety masala. Perfect for spice lovers and lovers of authentic Indian cuisine, this dish will be the star of any table!
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Recipe Information
Ingredients
- 6 pieces Small eggplants
- 3 tablespoons Oil (vegetable or mustard)
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1 teaspoon Ginger paste
- 1 medium, finely chopped Tomato
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 3 tablespoons Roasted peanut powder
- 2 tablespoons, finely chopped Fresh cilantro
- 1 teaspoon (adjust to taste) Salt
- 0.25 cup Water
Instructions
Wash the eggplants and make two vertical cuts (a deep 'X') at the base of each eggplant, leaving the stems intact. This will create space to stuff the masala.
Heat 1 tablespoon of oil in a pan over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.
Add the minced garlic and ginger paste, then cook for 1 minute until fragrant.
Stir in the tomato and cook until softened, about 3-4 minutes.
Add the ground coriander, ground cumin, turmeric powder, red chili powder, and garam masala. Cook the spices for 1-2 minutes while stirring, ensuring they're well blended.
Mix in the roasted peanut powder, cilantro, and salt. Stir well until the mixture comes together to form a thick masala paste.
Remove the spice mixture from heat and let it cool slightly. Once cool enough to handle, carefully stuff each eggplant with the prepared masala paste.
Heat the remaining 2 tablespoons of oil in a large pan or skillet over low-medium heat. Arrange the stuffed eggplants in the pan and cover with a lid.
Cook for 20-25 minutes, turning the eggplants gently every 5-7 minutes to ensure even cooking. If the pan gets too dry, add a splash (about 1-2 tablespoons) of water.
Once the eggplants are tender and cooked through, remove them from the heat and garnish with extra chopped cilantro.
Serve hot with steamed rice, roti, or naan for a complete meal.
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3576 mg | 155% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 37.7 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2001 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
