Stuffed Chinese eggplants (Indian Style)

Stuffed Chinese eggplants (Indian Style)


  1. 6 long thin Chinese eggplants (available in most oriental grocer’s refrigerator).
  2. 4 fresh, ripe tomatoes chopped fine with a sharp, serrated knife.
  3. 1 tsp Panch Phoron.
  4. 1/2 a coconut grated
  5. 1 small bunch coriander leaves washed and chopped.
  6. Handful of hot green chillies.
  7. Turmeric, hot Madras curry powder and Chaat Masala.
  8. 1 large onion, 4 pods of garlic and a sliver of ginger blended together with 1/2 cup of the chopped tomato and 2 tblsps water.
  9. Cooking oil and salt and sugar to taste.


  1. Slit the eggplants lengthwise, almost all the way down to the stem and leave whole. I usually slit them up to about two inches above the stem. Immerse these in cold water in a large saucepan for at least
    1/2 hour.
  2. Heat oil in fry pan and sizzle panch phoron and split green chillies for about 30 seconds.
  3. Now add grated coconut, turn heat down to med-high and stir fry for about a minute.
  4. Add a heaping tsp of
    turmeric and a heaping tablespoon each of curry powder and chaat masala. Fry very briefly otherwise the ground spices will burn.
  5. Add wet paste from the blender. Wash blender contents in with 1/4 cup hot tap water. Stir thoroughly and fry until onions lose raw smell.
  6. Now add finely chopped tomatoes and more chopped green chillies if preferred. Add salt and sugar to taste and more oil if preferred.
  7. When fully cooked, this paste should be quite oily and should leave the sides of the pan. Lift 1/2 of this paste and set aside in a bowl.
  8. Add 1/2 cup hot tap water to pan and bring to boil to make gravy.
  9. Take pan off the heat.
  10. Lift the eggplants from cold water and dry thoroughly in and out with paper towels.
  11. Now stuff them with the thick spice paste that you’ve set aside in a bowl.
  12. Now, on a large (preferably 12″) chicken fryer, heat oil and fry stuffed eggplants first on high and then on medium heat, turning to fry all sides.
  13. Now pour the spiced gravy over the fried eggplants in the chicken fryer, cover and cook for 5 more minutes.
  14. Remove from heat, sprinkle with grated coconut and chopped coriander.
  15. Serve with hot rice.

Source: Bharati Mitra

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