Cooking Post 14- Stuffed Eggplant

Stuffed Eggplant


Masala to stuff in Eggplant

Split channa dhal- 1 cup

Dry coriander seeds- 3 tablespoon

Urud dhal – 1/2 cup

Dry Red chilly – handful or 10 to 15

Curry leaves – handful


Oil- 1 tablespoon

Make the vegetable

Small Eggplant – 1 lbs


Fresh cilantro


Take small Eggplants like shown in the picture and wash them thoroughly and set aside to drain water and dry.


Take the necessary ingredients

Split channa dhal – 1 cup

Dry coriander seeds – 3 tablespoon

Urud dhal – 1/2 cup

Dry Red chilly – 10 to 15

Curry leaves – handful

Oil- 1 tablespoon

Take a pan and pour one tablespoon of oil and put all the above ingredients into the pan and roast them.


When ingredients are roasted as shown below, set them aside to cool in a plate. When you have this ingredients on the stove make sure to keep turning it with a spatula, if not the ingredients would burn out very quickly, again in medium flame you cook it.


When ingredients have cooled, but them in a dry blender and run it until the mixture is between rough and smooth, like shown in the picture below. Once the mixture is done set it aside for later. At this point you could add salt for this masala mixture, because you will not be able to add for the vegetable when they are stuffed with the mixture.


Remove the crown of the eggplant and then split the eggplant as shown below, keeping the bottom intact. Go through all the eggplant in the same way, while splitting you check if the eggplant is good or bad. If it’s bad discard the eggplant.


Take the mixture in a spoon and feed it into the split from both directions until the mixture is feed into all of the eggplants and kept in a plate.


Take a medium base pan and pour oil liberally into it. Allow the oil to heat up and then one by one gently place the eggplant into the pan. Make sure this item is cooked over medium flame through out. It will take about 30 to 40 mins to cook this whole dish. So be prepared to be patient and see it through.

After placing all the eggplants into the dish and checking for the flame to be medium, close the lid and allow it to cook gently.


Make sure to check the pan and turn over the eggplant gently so it does not break apart. When the eggplant is cooked almost add 2 tablespoons of the masala mixture which you used to stuff into the eggplant on the vegetable which is cooking. Mix them well and be aware that the eggplants will break if you are not gentle with it. Cook the eggplant until its well done. Sprinkle fresh cut cilantro. You can enjoy this with Rice, Rasam or chapatti. What ever you want to have on that day.