Mediterranean Stuffed Mini Indian Eggplants
Rich, sun-drenched tomatoes are paired with buttery and earthy pine nuts in these stuffed Indian eggplants. Lemon and parsley add freshness, and it’s all roasted together in a simple cherry tomato sauce. Serve with rice, pasta, or on their own for a delicious baby eggplant feast.
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Indian Eggplants
I hope the title of this recipe didn’t confuse you- we’re making a dish with Mediterranean flavors, using an eggplant variety called Indian eggplants. Eggplants come in all sorts of sizes, shapes, and colors, and for this dish a smaller eggplant like Indian eggplants is perfect. These small, round, and often vibrant purple fruits have a unique flavor and texture that make them a favorite in many dishes. While I love all types of eggplants, Indian eggplants are particularly well suited to this recipe, as they are the perfect single serve size. Their firm flesh holds up beautifully during cooking, making them ideal for recipes where you want the eggplant to maintain its shape. If you can’t find Indian eggplants, look for another smaller eggplant like Thai eggplants or baby eggplants.
Indian eggplants are not only delicious but also packed with nutrients. They provide a good amount of protein, manganese, folate, potassium, vitamin K, and vitamin C, along with smaller amounts of niacin, magnesium, and copper. Peak season for Indian eggplants is typically between July and October.
When selecting Indian eggplants, look for ones that are firm with shiny, vibrant skin and minimal blemishes. It’s common for them to develop some brown discoloration if they’ve been refrigerated for too long, but this is just cold damage and is safe to eat or can easily be cut away. For optimal storage, Indian eggplants prefer a temperature around 50°F, which is warmer than most home environments but cooler than typical kitchen temperatures. I usually store mine in the fridge and use them quickly, accepting that some cold damage may occur. However, if you have a root cellar or similar cool space, that would be ideal for keeping them fresh!
Looking for Eggplant Recipes? Try one of these!
- Spiced Vegan Eggplant Soup with Chickpeas and Tomatoes
- Whole Fried Crispy Chinese Eggplant
- Roasted Mini Eggplants in Tahini Sauce
- Eggplant, Chestnut, and Mushroom Vegan Holiday Loaf
- Baked Eggplant Parm Vegan Sandwich
- Eggplant and Heirloom Tomato Cobbler (Vegan)
- Air-Fried Eggplant in Spicy Garlic Sauce with Jicama
Want Stuffed Vegetables? Try one of these recipes!
- Vegan Sausage Stuffed Summer Squash
- Vegan Stuffed Cabbage (Okara Recipe)
- Vegan Foraged Stuffed Grape Leaf Recipe
- Halloween Stuffed Peppers
- Wild Rice, Chili and Cacao Nib Stuffed Acorn Squash
- Vegetarian Stuffed Bell Peppers with Israeli Couscous
- Mediterranean Stuffed Mushrooms
- Tomato Masala Stuffed Spaghetti Squash with Corn and Spinach
Sundried Tomatoes? Recipes here
- Hearty Bean Dinner Salad with Sun Dried Tomato Dressing
- Vegan Dim Sum Style Kohlrabi Cake
- Sundried Tomato Vegan Sausages (Gluten-Free)
Stuffed Indian Eggplants Tips and Tricks
- If you can’t find Indian eggplants, try using Thai eggplants or baby eggplants. Depending on the size eggplant you use, you may find you want more or fewer than the 6 we used here.
- To save a little time the day you cook this, the filling can be made up to a week in advance and kept in the fridge until needed.
- I used a 10 inch round casserole dish- you can use a similar sized pie pan, or an 11×7 inch rectangular pan. Try to make all the eggplants fit relatively close together in a single layer.
- I found a spoon to be the best tool for filling. My method was to gently open one long cut through the eggplant, fill it, and then repeat with the other cut. Afterwards I went back and neatened up the first cut a little.
- We used cherry tomatoes, olive oil, and garlic to make a simple sauce for the eggplants at the same time as they cooked. If you would rather use a pre-made tomato sauce, add a cup and a half to the base of the casserole dish and cook the eggplants in that.
- These baby eggplants are delicious with rice or pasta.
Mediterranean Stuffed Mini Indian Eggplants
Ingredients
- 3 cloves of garlic, divided
- 1/2 cup sundried tomatoes
- 1/4 cup walnut pieces
- 1/4 cup pine nuts
- 1/4 cup fresh parsley, plus a small handful, divided
- 1/2 lemon, zest and juice
- 2 tbsp. nutritional yeast
- 1/4 cup + 2 tbsp. olive oil, divided
- 6 baby eggplants
- 1 cup cherry tomatoes
- salt and pepper, to taste.
Instructions
- Preheat the oven to 400F (200C).
- Add 1 clove garlic, sundried tomatoes, walnuts, pine nuts, 1/4 cup parsley, lemon zest and juice, nutritional yeast, 2 tbsp. olive oil, and 2 tbsp. water to a food processor, and process into a paste. Adjust salt and pepper to taste.
- Add the remaining 1/4 cup of olive oil to a large casserole dish with a lid. Slice the remaining garlic and add it to the dish. Cut your cherry tomatoes in half and place in the dish as well. Take the remaining handful of fresh parsley and finely chop the stems. Add them to the dish, and reserve the leaves for later.
- To stuff the eggplants, hold them with the stem away from the knife. Make an "X" in the base of the eggplant, cutting through most of the eggplant but leaving a section at the top intact. Repeat with all the eggplants. Open the X a little, and use a spoon to push as much filling as possible into the eggplant. Place the stuffed eggplant in the casserole dish, and repeat. Once done, sprinkle the eggplants with a little salt and pepper. Add any remaining filling in dollops to the casserole dish.
- Place the eggplant in the preheated oven with the lid on. Bake for around 40 minutes, until the eggplants are cooked thoroughly.
- Remove from the oven, top with the reserved parsley leaves, and serve.
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