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Masala stuffed baby eggplants


  • 8-10 baby eggplants

Masala peanut stuffing:

  • ¾ cup roasted unsalted peanuts
  • 2 tablespoons tahini
  • 6 cloves of garlic
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground turmeric
  • 1-2 green chillies, chopped
  • 2 tablespoons fresh coriander, chopped
  • Salt to taste

Tomato sauce:

  • Vegetable oil for frying
  • 1 onion thinly sliced
  • 2 tablespoons Zanzibar curry powder (see recipe)
  • 1 teaspoon mustard seeds
  • 2 teaspoons cumin seeds
  • ½ teaspoon asafoetida
  • 1 can of chopped tomatoes
  • ¾ cup water
  • 1 teaspoon turmeric
  • ½ teaspoon red chilli powder
  • 2 tablespoons sugar
  • Salt to taste


  • Wash and dry the eggplants.
  • Cut in half lengthways but keeping the stem intact. Then, roll the eggplants over and cut in half lengthways again, and then open each eggplant out like a flower.
  • Put all the ingredients for the stuffing into the mixing cup. Using the BLACK+DECKER® kitchen wand™ immersion blender attachment, blend with a little water and pulse until coarsely ground and fully mixed. Season with the 2in1 salt and pepper grinder adjust seasoning to taste.
  • Stuff as much of the paste into the eggplants as possible.
  • Heat a little oil in a large, lidded frying pan over a medium heat, and add the stuffed eggplants. Cook over a low to medium heat until the eggplants are beginning to soften. After about 10 minutes, turn the eggplant over, add a splash of water and cook for a further 10 minutes, or until the eggplants are cooked through.
  • Meanwhile, make the tomato sauce. Using the can opener attachment to open the canned tomatoes. In another large saucepan heat a little oil, sauté the sliced onions, and cook slowly for about 10 minutes, until golden brown.
  • Add the curry powder and cook for another two minutes before adding the remaining ingredients. Bring to the boil, reduce the heat and simmer for 15-20 minutes.
  • Once cooked, use the immersion blender attachment to blend to a smooth paste. Season with salt to taste.
  • Pour the paste over the eggplants and bring to a simmer again.

Serve with rice and/or the Chickpea and dahl curry.