This is an Indian dish that does take quite a bit of time to prepare since you have to mix quite a few spices that you’re stuffing each baby eggplant with. It’s very exotic and great for entertaining. You might get intimidated by the long list of ingredients, but it will definitely satisfy your sweet and spicy tooth and makes for an excellent weekend dinner.

Ingredients (for 2-3 people)

About 8 baby eggplants (often found in Asian stores)

For the stuffing:

1 teaspoon salt
2 teaspoons sugar
2 teaspoon garam masala
1 tablespoon finely chopped garlic
1 tablespoon cumin powder
1 tablespoon crushed dried curry leaves
2 tablespoons chopped cilantro
2 tablespoons coriander powder
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon dried mango powder (optional)

For the sauce:

A handful of chopped cilantro
1 can crushed tomatoes
1 tablespoon extra virgin olive oil
1/4 medium red onion, chopped
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds

Directions

1. Mix all the ingredients for the stuffing. Keep in mind that you might have to make another batch if you run out. Pre-heat overn to 400 degrees.

2. Cut slits in each eggplant, making sure that you don’t cut through the entire eggplant.

3. Take about a teaspoon of the stuffing mix and put in each slit. If you run out, make another batch with the same amounts of ingredients.

4. Once you’re done, add the eggplants to an oven safe casserole.

5. In a medium sauce pan, heat the olive oil and add the cumin and mustard seeds on medium heat until they start to sputter.

6. Add the crushed tomatoes, cilantro, and red onion. Cook for about 5 minutes and then transfer to the casserole, covering the baby eggplants with the sauce.

7. Bake for about 30 minutes or until eggplant is fork tender. Serve warm, with white or brown rice.