How do I prepare the baby eggplants for stuffing?

Remove the stalks from the baby eggplants, then slit them from the bulb side into four pieces, ensuring you don't cut all the way through so the stalk end remains intact for stuffing.

What ingredients make the curry paste distinctive?

The curry paste gets its unique flavor from a blend of fried curry leaves, coriander leaves, shallots, garlic, roasted peanuts, sesame seeds, sambar powder, and tamarind, all processed until smooth.

Can the curry paste be made in advance?

Yes, you can prepare the curry paste by frying the ingredients, processing them until smooth, and then setting it aside to cool before you are ready to stuff the eggplants.

How do I know when the stuffed eggplants are fully cooked?

The stuffed eggplants are fully cooked when they become tender after simmering for approximately 20 minutes on medium heat, as indicated in the recipe steps.

What is the recommended serving suggestion for this curry?

This Stuffed Baby Eggplant Curry is best served warm with a side of rice.

11 years ago

Stuffed Baby Eggplant Curry
[Vegan, Gluten-Free]

CR By: Charanya Ramakrishnan

Author Bio

Dairy-free sweets and meat-free dinners with Indian flair. I am Charanya, a vegan and gluten-free blogger... Read More

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Close-up of vibrant Stuffed Baby Eggplant Curry, featuring tender eggplants brimming with rich paste, served alongside fluffy white rice.

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Stuffed Baby Eggplant Curry [Vegan, Gluten-Free]

I have been wanting to try this curry out. I have had this curry a couple of times in Indian restaurants and asked my mum for recipe. She had no idea how to make it. My next resort was my friend’s mum. Pestered my friend and she sent me step... Read More

Ingredients You Need for Stuffed Baby Eggplant Curry [Vegan, Gluten-Free]

15 baby eggplants
1 onion-medium,finely chopped
1 tsp mustard seeds
1 garlic, finely chopped
10 curry leaves
salt-to taste
1 tbsp oil

For the Curry Paste:

15 curry leaves
2 stems coriander leaves
15 shallots
1/4 cup roasted peanuts
2 tbsp sesame seeds
6 garlic
1.5 tbsp sambar powder
1 tsp chili powder
2 tsp coriander power
1/2 tsp turmeric
1/4 cup shredded coconut
1 tbsp tamarind
Salt-to taste
1 tsp oil

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How to Prepare Stuffed Baby Eggplant Curry [Vegan, Gluten-Free]

In a stockpot, add the oil, curry leaves, coriander leaves, peanuts, and sesame seeds. Then fry them until brown.
Then add the shallots and garlic, and fry for 5 mins until they are done.
Turn heat to low and add the sambar powder, chili powder, and turmeric. Fry for a minute and turn off heat.
Add shredded coconut and tamarind and let it cool. Keep aside. Once cool, process until smooth. this will be your curry paste.
Prep your baby eggplants now. Remove stalks. Slit them from the bulb side into 4 pieces ensuring you don’t go all the way through. (Place where you chopped the stalks off needs to be intact so you could stuff them with the curry paste.)
Stuff with curry paste. If there’s more curry paste, it’s all good. We are going to use them up, so don’t worry.
In the same stockpot, heat a tbsp of oil. Once hot, add mustard seeds, curry leaves, garlic, and wait for them to pop and then add onions and fry until brown.
Add the stuffed eggplants, reduce heat to low, toss them around for 5 mins, letting them roast on low flame.
Add remaining of curry paste (if any), add a cup of water-cover and cook for 20 mins on medium heat until eggplants are tender. Stir in between so that the curry doesn’t stick to the bottom of the pan.
Serve with rice <3