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Baby Egg Plant (Indian)


  • Approximately 1 lb. baby egg plant
  • approximately 1/2 jar Aunty Saro’s Curry Sauce, depending on number of eggplants (any flavor)
  • olive oil as needed (approximately 1/3 cup)

Wash eggplants and dry completely. Holding the stem in your hand, make 3-4 cuts lengthwise (depending on how big they are) just to the stem, without removing stem. Using a small spoon, stuff the eggplant with curry sauce so each cut surface is covered with curry. Arrange stuffed eggplants in a baking dish and drizzle liberally with olive oil.

Bake in a preheated 350 degree oven for at least 90 minutes, turning the eggplant over once in the middle. Eggplants must be cooked till flesh is very soft and creamy, so adjust baking time according to size of eggplants (more time for larger eggplants, less time for smaller ones). Garnish with fresh cilanto or a dollop of plain yogurt and serve with steamed or coconut rice.

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