The Best Indian Baby Eggplant Recipes – Home, Family, Style And Art Ideas

Are you a fan of Indian cuisine? Do you love trying out new recipes and exploring different flavors? If yes, then you must definitely experiment with baby eggplant recipes. These small and tender eggplants are packed with flavor and can be cooked in a variety of ways to create delicious and aromatic dishes. In this post, we will explore some mouthwatering baby eggplant recipes from Indian cuisine that you can easily prepare at home.

The Best Ideas for Baby Eggplant Recipes Indian

Stuffed Baby Eggplants

Stuffed baby eggplants, also known as Bharvaan Baingan, are a popular dish in Indian households. To make this recipe, start by selecting small and tender eggplants. Make a vertical slit in each eggplant without cutting it into two halves. Prepare a filling by mixing roasted peanuts, sesame seeds, spices like turmeric powder, red chili powder, coriander powder, and salt. Stuff this filling into the slits of the eggplants and gently press them together.

Ingredients:

• 10-12 baby eggplants
• 1/2 cup roasted peanuts
• 2 tablespoons sesame seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• Salt to taste

Instructions:

1. Heat oil in a pan and add cumin seeds. Let them splutter.
2. Add the stuffed eggplants to the pan and cook on low heat for 10-15 minutes, turning them occasionally.
3. Cover the pan and let the eggplants cook until they become tender and the spices are well absorbed.
4. Garnish with fresh coriander leaves and serve hot with roti or rice.

Masala Vangi

Masala Vangi is a popular Maharashtrian delicacy made with baby eggplants. The eggplants are stuffed with a flavorful masala made with roasted peanuts, sesame seeds, coconut, onions, and spices. This dish has a perfect balance of flavors and can be enjoyed with roti or rice.

Ingredients:

• 8-10 baby eggplants
• 1/4 cup roasted peanuts
• 2 tablespoons sesame seeds
• 1/4 cup grated coconut
• 1 onion, finely chopped
• 2 green chilies, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• Salt to taste

Instructions:

1. Make a vertical slit in each eggplant without cutting it into two halves.
2. In a pan, dry roast peanuts and sesame seeds until they turn golden brown.
3. Add grated coconut, chopped onions, green chilies, turmeric powder, red chili powder, coriander powder, and salt to the roasted peanuts and sesame seeds. Mix well.
4. Stuff this masala into the slits of the eggplants.
5. Heat oil in a pan and add mustard seeds. Let them splutter.
6. Add the stuffed eggplants to the pan and cook on low heat for 10-15 minutes, turning them occasionally.
7. Cover the pan and let the eggplants cook until they become tender and the flavors are well infused.
8. Garnish with fresh coriander leaves and serve hot.

Spicy Masala Roasted Baby Eggplant

This is a fiery and delicious dish made with roasted baby eggplants in a spicy masala. The eggplants are first roasted until they become tender and then cooked with a flavorful masala made with onions, tomatoes, and spices.

Ingredients:

• 8-10 baby eggplants
• 2 onions, finely chopped
• 2 tomatoes, pureed
• 2 green chilies, slit
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• Oil for cooking

Instructions:

1. Heat oil in a pan and add cumin seeds. Let them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and slit green chilies. Sauté for a minute.
4. Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well.
5. Add tomato puree and cook until the oil separates from the masala.
6. Add the roasted baby eggplants to the masala and mix gently.
7. Cover the pan and cook on low heat for 10-15 minutes, stirring occasionally.
8. Sprinkle garam masala on top and garnish with fresh coriander leaves.
9. Serve hot with roti or rice.

Baby Eggplant with Indian Spices

This simple yet flavorful dish is prepared by marinating baby eggplants with a blend of Indian spices and then frying them until they become tender. The crispy and aromatic eggplants are perfect as a side dish or can be enjoyed on their own.

Ingredients:

• 8-10 baby eggplants
• 2 tablespoons gram flour (besan)
• 1 tablespoon rice flour
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon asafoetida (hing)
• Salt to taste
• Oil for frying

Instructions:

1. Make a cross-shaped slit at the bottom of each eggplant.
2. In a bowl, mix gram flour, rice flour, turmeric powder, red chili powder, cumin powder, coriander powder, asafoetida, and salt with water to form a thick batter.
3. Dip each eggplant in the batter and coat it well.
4. Heat oil in a pan and deep fry the eggplants until they turn golden brown and become crispy.
5. Remove from the pan and drain the excess oil on a tissue paper.
6. Serve hot with tomato ketchup or mint chutney.

These are just a few examples of the delicious baby eggplant recipes from Indian cuisine. There are numerous variations and styles of cooking these small wonders. Whether you prefer a spicy and tangy dish or a mild and creamy one, baby eggplants can be customized to suit your taste preferences. So, bring some excitement to your kitchen and surprise your family and friends with these delightful Indian baby eggplant recipes. Enjoy!