Cook's Hideout: Stuffed Baby Eggplants Curry with Peanuts

December 07, 2013

Stuffed Baby Eggplants Curry with Peanuts

My love for eggplants is well known in my family and even among my blogging buddies (I'm sure at least 2 of them must be nodding their heads and thinking -- eggplant recipe, AGAIN.. come on Pavani :-) But I can't miss an opportunity to buy them and eat them.
Last weekend I found cute little baby eggplants at the Indian grocery, they were the perfect size to make stuffed eggplants. I bought a few, of course. 
Stuffed Baby Eggplants Curry with Peanuts
As I was leafing through Chandra Padmanabhan's 'Dakshin', I found this easy stuffed eggplant recipe called 'Sagalay'. This peanut stuffing was a variation to a more elaborate recipe that was actually featured in the book. I already have a stuffed eggplant recipe with peanut and spices. I was in no mood to saute and grind a ton of spices for the stuffing and this 4 ingredient stuffing caught my eye right away.
Stuffed Baby Eggplants Curry with Peanuts
All you need to do is roast peanuts and if you are (lazy) like me and have roasted unsalted peanuts in your pantry, then you are in for a luck. All you need to do is grind these already roasted peanuts with some chili powder, turmeric and salt and voila there's your simple, yet lip-smacking delicious stuffing. There's no onion, no garlic and nothing fancy about this recipe, but it still tastes amazing. Here's how to make it:

Baby Eggplants - 8~10
Tomato - 2 medium, chopped
Roasted Peanuts - ¼cup
Red Chili powder - 1tsp (adjust as per taste)
Turmeric - ¼tsp
Salt - to taste
Cilantro - 2tbsp, for garnish

For Tempering:
Chana dal - 1tsp
Urad dal - 1tsp
Mustard seeds - 1tsp
Cumin seeds - 1tsp
Dry red chili - 1
Curry Leaves - 8~10

  • Make a “X” cut on the bottom of the eggplant, about 3/4th of the way up, making sure that the eggplant still holds together and does not become pieces. Keep aside.
  • Grind roasted peanuts along with chili powder, turmeric and salt.
  • Stuff the eggplant with the peanut powder. Reserve the remaining peanut powder.
  • Heat 2tbsp oil in a saute pan; add the tempering ingredients and once the seeds start to splutter, add the stuffed eggplants to the pan in a single layer and sprinkle some salt. Mix once, lower the heat, cover and cook until eggplants are cooked through, about 10~12 minutes. Stir occasionally to make sure eggplants cook evenly on all sides.
  • Add the chopped tomatoes and cook until they are mushy. Garnish with cilantro and serve with steamed rice.
Stuffed Baby Eggplants Curry with Peanuts

Sending this over to Valli's 'Cooking with Cookbook Challenge'.



  1. This looks yum....pass it on....

  2. Lol Pavani! As soon as I saw the title of the post, I thought about the same thing, your love affair and the hate affair of at least one of your fellow blogger!

    Stuffed eggplants look delicious and has lot of masala/gravy despite even without onions.

  3. These cute brinjals, are sure to delight with sunday biryani :) Thanks for sharing

  4. I love brinjals and stuffed ones are amazing.... these look so yummmm

  5. Looks so yummy, adding this to my must try list, Pavani :)

  6. Stuffed eggplants curry looks so inviting and yummy.

  7. I love eggplants too cant get enough of them so yummy so I totally understand u.Love the recipe.

  8. I love the stuffing although you know I wont be using eggplants

  9. You can bring them on pavani...I have loved reading your brinjal recipes and this is no less..I actually like the mix of peanut with brinjal and with such lovely pictures, it looks so sinful!

  10. Look forward to making these tonight! I need a break from all the cookies I've been making lately.


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