North Indian Stuffed Eggplant Recipe

Name: North Indian Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplant; 4 cups potatoes cubed; 8 ounces soy cheese; 2 tablespoons vegetable oil; 2 cups onions chopped; 2 teaspoons cumin seeds ground; 1 tablespoon coriander seeds ground; 1 teaspoon turmeric; 1/2 teaspoon hot chili peppers; 1/4 teaspoon cloves ground; 1 tablespoon ginger minced; 2 each garlic cloves minced; 2 medium carrots diced; 1 large green bell peppers diced; 1 cup green peas; 1 each tomatoes diced; 2 tablespoons lemon juice fresh; 1 x sesame seeds

Servings: persons

2 medium eggplant
4 cups potatoes cubed
8 ounces soy cheese
2 tablespoons vegetable oil
2 cups onions chopped
2 teaspoons cumin seeds ground
1 tablespoon coriander seeds ground
1 teaspoon turmeric
1/2 teaspoon hot chili peppers
1/4 teaspoon cloves ground
1 tablespoon ginger minced
2 each garlic cloves minced
2 medium carrots diced
1 large green bell peppers diced
1 cup green peas
1 each tomatoes diced
2 tablespoons lemon juice fresh
1 x sesame seeds

1
Leaving stems on, slice eggplants in half lengthwise and place cut side down in pan.
2
Cover and bake at 375F (190C) F for 30 to 40 minutes until tender.
3
While eggplant is baking, boil potatoes until tender and drain.
4
Mash with partially melted soy cheese in a large bowl.
5
Saute onions and dried spices in oil for 1 minute.
6
Add garlic, ginger and saute until onion is translucent.
7
Add carrots and cook 5 minutes.
8
Add peppers and peas and cook until just tender.
9
Stir in tomatoes and lemon juice.
10
Combine sauteed vegetables and potato mixture.
11
Mash eggplant pulp and push to side.
12
Mound a quarter of filling on each half.
13
Sprinkle with sesame seeds and bake for 15 minutes at 375F (190C) F, uncovered.

851

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 medium eggplant, 4 cups potatoes cubed, 8 ounces soy cheese, 2 tablespoons vegetable oil, and more.

Yes, North Indian Stuffed Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

North Indian Stuffed Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions