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Indian stuffed baked eggplant and potatoes in a large red bowl

Indian Spice Stuffed Eggplants & Potatoes

This traditional Indian dish consists of eggplants and potatoes stuffed with a chickpea flour based filling. It’s savory, it’s sweet, very simple and easy to make with the use of with my Easy Indian Spice Blend!

Course Main Dish
Cuisine Gluten-Free, Indian, Vegan
Keyword easy indian recipe, vegan eggplant recipe, vegan indian recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5 servings
Calories 417 kcal
Author Anjali Lalani

Ingredients

  • 10 baby eggplants , baby Indian eggplants (see notes below)
  • 2 cups Easy Indian Spice Blend
  • 1/2 white onion , largely diced
  • 1 green or red bell pepper , largely diced
  • 1/2 teasp black mustard seeds
  • 3 cloves garlic , finely minced
  • 1/4 teasp asafetida , optional, see notes below
  • 1 large russet potato
  • 3 teasp cooking oil
  • 2-3 teasp salt
  • chili powder optional, for added heat
  • fresh cilantro finely chopped
US Customary - Metric

Instructions

To Prep The Baby Eggplants:

  1. Cut the top and bottom off of each baby eggplant so that they are each shaped like a cylinder.
  2. Using a knife, slit each eggplant cross-wise on the top of one side leaving some room at the end. Be careful to NOT slit them all the way through to the bottom of the eggplant (should be joined at the base). See images in the post.
  3. Using your fingers, stuff the Easy Indian Spice Blend in each of the cross-wise slits made in the eggplants and set aside.

To Make the Dish:

  1. In a large wide non-stick pan, heat 1 teasp cooking oil on medium heat. Add the diced white onions and bell peppers and saute on medium-high heat for a few minutes until the onions start to become translucent. Set aside in bowl.
  2. Quickly wipe down the large non-stick pan with a wet paper towel to clean and cool it down.
  3. Heat the non-stick large pan again on medium heat and add 1 teasp cooking oil. Add the black mustard seeds and minced garlic and fry for ~30 seconds until the garlic starts to sizzle. Add the asafoetida (if using) and fry for a few additional seconds.
  4. Turn the heat to medium-low. Place each stuffed baby eggplant slit side up in the pan. Sprinkle ~2 tbsp water on top and cover. Cook on medium-low heat until the stuffed eggplants are cooked through (15-20 minutes). Stir in between a few times and add small amounts of additional water (~1 tbsp at a time) if needed to evenly cook the eggplant.
  5. While the eggplant is cooking, cook the potato (see notes below) so that it's tender, yet still firm. Peel, dice into large pieces, and set aside. See notes below on how to cook.

  6. Once the stuffed eggplant is cooked (knife should go through gently), remove the cover, add in the cooked diced potatoes, onions, and bell peppers. Gently mix and fold everything together.
  7. Turn the heat to medium. Sprinkle about 1/2 cups + 2 tbsp of the Easy Indian Spice Blend on top, followed by some water as needed to keep the dish from becoming dry (about 1/3-1/2 cup water slowly sprinkled in while cooking). Mix to combine and allow the dish to cook uncovered.
  8. Add 2-3 teasp salt (as needed to taste), and some chili powder (if using for spice).
  9. Cook for an additional ~10 minutes, turn off the heat, and generously garnish with finely chopped cilantro.
  10. To serve, (1) enjoy with cooked rice, fresh roti/tortilla, or (2) sandwich the Indian Spice Stuffed Eggplants & Potatoes in between two slices of bread (I typically use sourdough or whole wheat) and press in a sandwich maker until sealed, grilled, and crispy on both sides.
  11. I usually choose to make option (2) above the following day with any leftovers and serve it with some ketchup (for the kids) or hot sauce.

Recipe Notes

Alternate Cooking Method - Instead of stuffing the eggplants and pre-cooking the potato, you can follow this easier method of cooking. Also allows the use of a regular large eggplant instead of baby eggplants. Follow the instructions above with these changes:

 

Asafetida (hing) - Although this powder is naturally gluten-free, it is almost always manufactured by diluting it significantly with wheat flour. There are some brands you can find that make it with rice flour. If you are uncertain and have a gluten-free diet, then you can easily omit this ingredient.

 

To Cook Potato - I typically use my Microwavable Steamer for this step by slicing the potato in half lengthwise, placing it in the steamer with 1-2 tbsp water at the base, and microwaving it for about 5 minutes. Allow the potato to cool with the cover off, peel, and dice into large sections. Alternatively, you can boil the potato, but be sure not to overcook so that it loses it's shape when diced.

Nutrition Facts
Indian Spice Stuffed Eggplants & Potatoes
Amount Per Serving
Calories 417 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Sodium 969mg 40%
Potassium 2681mg 77%
Total Carbohydrates 84g 28%
Dietary Fiber 31g 124%
Sugars 36g
Protein 16g 32%
Vitamin A 19.1%
Vitamin C 68%
Calcium 10.9%
Iron 22.3%
* Percent Daily Values are based on a 2000 calorie diet.