Peanut Masala Stuffed Baby Aubergines

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Baby aubergines are usually found in Asian supermarkets and have a quite different taste to larger aubergines. If you can’t find them though, you can substitute normal-sized aubergines, cut them into chunks. Leaving the peanuts in their skin really adds to the nutty flavour.
Serves 4

For the Filling
80g peanuts, skin on
2 tbsp gram flour
½ tsp salt
½ tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli powder
2 tbsp tomato puree
vegetable or sunflower oil
500g baby aubergines

For the Masala
4 medium onions, thinly sliced
1 tsp cumin seeds
3-4 fresh curry leaves
1 tsp ground ginger
1 tbsp garlic paste
2 tbsp tomato puree
½ tsp salt
1 tsp garam masala
2-3 tbsp plain yoghurt


– Dry roast the peanuts in a frying pan for 3-5 minutes until lightly browned. Remove from the pan and set aside.

– Add the gram flour to the pan and dry roast on medium heat until it starts to golden. Remove from the heat.

– Crush the roasted in peanuts in a pestle and mortar until a coarse powder.

– Add the gram flour to the ground peanuts and add the spices for the filling. Add tomato purée, and 1 tbsp oil. Mix well. Add a little water if necessary.

– Make a slit in each aubergine and add ½ tsp of the peanut mixture to each one.

– Add 2-3 tbsp of oil to a hot pan. Add the stuffed aubergine and cook for 5-10 minutes until they start to soften. Make sure to turn halfway through.

– Once golden, cover, and cook on low-medium heat for 8-10 minutes.

– Meanwhile, prepare the masala by add 2 tbsp of oil to a hot pan. Add the cumin seeds, curry leaves, and onions. Cook for 5-8 minutes on low-medium heat until the onions become golden.

– Add the ground ginger and garlic pasta, and cook for a few seconds before adding the tomato purée, salt, and garam masala. Remove from the heat and add the yoghurt and some water. Stir through.

– Add the baby aubergines to the sauce, cover, and cook on low to medium heat for another 20 minutes, until the aubergines have softened into the sauce completely.

Using a small spoon, transfer to a serving plate and serve with chapatis, naan, parathas or rice and dhal.

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