18 Delicious Baby Eggplant Recipes Easy to Make

Dive into the world of baby eggplants with our roundup of 18 Delicious Baby Eggplant Recipes Easy to Make! Perfect for home cooks looking for quick, flavorful, and comforting meals, these recipes showcase the versatility and charm of baby eggplants. Whether you’re craving a cozy dinner or a seasonal delight, we’ve got something to tempt your taste buds. Keep reading to discover your next favorite dish!

Stuffed Baby Eggplant with Quinoa and Feta

These Stuffed Baby Eggplants with Quinoa and Feta are a delightful twist on a classic, offering a perfect blend of textures and flavors that will impress any dinner guest.

Ingredients

• 4 baby eggplants, halved lengthwise
• 1 cup cooked quinoa
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F. Scoop out the center of each eggplant half, leaving a 1/4-inch border to create a shell. Chop the scooped-out eggplant flesh.
2. In a bowl, mix the chopped eggplant, quinoa, feta, parsley, 1 tablespoon olive oil, garlic powder, salt, and pepper until well combined.
3. Brush the eggplant shells with the remaining 1 tablespoon olive oil. Spoon the quinoa mixture into each shell, packing it lightly.
4. Place the stuffed eggplants on a baking sheet and bake for 25-30 minutes, until the eggplants are tender and the tops are slightly golden.

The creamy feta and fluffy quinoa create a satisfying contrast with the tender eggplant, making every bite a delightful experience.

Tip: For an extra crunch, sprinkle some toasted pine nuts on top before serving.

Baby Eggplant Parmesan

Baby Eggplant Parmesan is a delightful twist on the classic, offering tender, bite-sized pieces that are perfect for a cozy family dinner or a fancy appetizer.

Ingredients

• 4 baby eggplants, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 400°F and lightly grease a baking sheet with olive oil.
2. Season the eggplant slices with 1/2 teaspoon of salt and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
3. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese, remaining 1/2 teaspoon salt, and black pepper.
4. Dredge each eggplant slice in flour, dip in egg, then coat with the breadcrumb mixture. Place on the prepared baking sheet.
5. Bake for 20 minutes, flipping halfway through, until golden and crispy.
6. Spread a thin layer of marinara sauce in a baking dish. Arrange half of the baked eggplant slices over the sauce, top with half of the mozzarella, and repeat the layers.
7. Bake for another 15 minutes until the cheese is bubbly and golden. Garnish with fresh basil before serving.

The crispy breadcrumb coating and layers of gooey cheese make this dish irresistibly comforting, with the baby eggplants adding a sweet, mild flavor that’s perfectly balanced by the tangy marinara.

Tip: For an extra crispy texture, broil the assembled dish for the last 2 minutes of baking.

Grilled Baby Eggplant with Garlic and Herb Oil

Grilled baby eggplant becomes irresistibly tender and smoky, especially when brushed with a vibrant garlic and herb oil. It’s a simple side that steals the show at any barbecue.

Ingredients

• 8 baby eggplants, halved lengthwise
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, whisk together the olive oil, minced garlic, chopped parsley, chopped basil, salt, and black pepper.
3. Brush the cut sides of the baby eggplants generously with the garlic and herb oil.
4. Place the eggplants cut-side down on the grill. Cook for 4-5 minutes until grill marks appear and they start to soften.
5. Flip the eggplants and grill for another 3-4 minutes, or until they’re tender all the way through when pierced with a fork.
6. Remove from the grill and drizzle with any remaining garlic and herb oil before serving.

The magic of this dish lies in the contrast between the creamy eggplant and the punchy, fresh herb oil—it’s a flavor combo that’s both rustic and refined.

Tip: For an extra flavor boost, let the eggplants marinate in the garlic and herb oil for 30 minutes before grilling.

Baby Eggplant Curry with Coconut Milk

This Baby Eggplant Curry with Coconut Milk is a creamy, dreamy dish that brings a touch of exotic flavor to your weeknight dinner rotation.

Ingredients

• 1 lb baby eggplants, halved lengthwise
• 1 tbsp coconut oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp chili powder
• 1 can (13.5 oz) coconut milk
• 1 tbsp lime juice
• 1/2 tsp salt
• Fresh cilantro, for garnish

Instructions

1. Heat coconut oil in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing until soft, about 5 minutes.
2. Stir in turmeric, cumin, coriander, and chili powder, cooking for 1 minute until fragrant.
3. Add baby eggplants, stirring to coat with spices. Cook for 5 minutes, stirring occasionally.
4. Pour in coconut milk and bring to a simmer. Reduce heat to low, cover, and cook for 15 minutes until eggplants are tender.
5. Remove from heat, stir in lime juice and salt. Garnish with fresh cilantro before serving.

The magic of this curry lies in the velvety coconut milk that perfectly balances the earthy spices and tender eggplants.

Tip: For an extra layer of flavor, toast the spices in a dry pan before adding them to the dish.

Roasted Baby Eggplant with Tahini Sauce

These Roasted Baby Eggplants with Tahini Sauce are a simple yet elegant dish that brings a creamy, nutty flavor to your table with minimal effort.

Ingredients

• 4 baby eggplants, halved lengthwise
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 2 tablespoons water
• 1 tablespoon chopped parsley (for garnish)

Instructions

1. Preheat your oven to 400°F. Place the halved baby eggplants on a baking sheet, cut side up.
2. Drizzle the eggplants with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast for 25 minutes until they’re tender and the edges are golden.
3. While the eggplants roast, whisk together 1/4 cup tahini, 2 tablespoons lemon juice, 1 minced garlic clove, and 2 tablespoons water in a small bowl until smooth.
4. Once the eggplants are done, drizzle them with the tahini sauce and garnish with 1 tablespoon chopped parsley.

The contrast between the smoky roasted eggplants and the creamy tahini sauce creates a dish that’s as visually appealing as it is delicious.

Tip: For an extra layer of flavor, sprinkle some smoked paprika over the eggplants before roasting.

Baby Eggplant and Tomato Pasta

This Baby Eggplant and Tomato Pasta is a vibrant, comforting dish that brings a touch of Mediterranean flair to your weeknight dinner rotation.

Ingredients

• 8 oz. pasta (penne or fusilli works great)
• 2 tbsp olive oil
• 2 baby eggplants, diced into 1/2-inch cubes
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. Heat olive oil in a large skillet over medium heat. Add baby eggplants, garlic, red pepper flakes, salt, and black pepper. Sauté for 5-7 minutes, until the eggplants are tender and slightly golden.
3. Add cherry tomatoes to the skillet and cook for another 2-3 minutes, just until they start to soften.
4. Toss the cooked pasta into the skillet with the vegetables. Add reserved pasta water, a little at a time, to loosen the sauce if needed. Stir in fresh basil and Parmesan cheese until well combined.

The magic of this dish lies in the tender baby eggplants and burst cherry tomatoes, creating a sauce that’s both hearty and fresh. Perfect for when you crave something satisfying yet light.

Tip: For an extra flavor boost, toast the pasta in the skillet with a bit of olive oil before adding the water to cook it. This adds a nutty depth to the dish.

Baby Eggplant Stir-Fry with Ginger and Soy

This Baby Eggplant Stir-Fry with Ginger and Soy is a quick, flavorful dish that brings a little bit of Asian-inspired flair to your weeknight dinner rotation.

Ingredients

• 1 lb baby eggplants, halved lengthwise
• 2 tbsp vegetable oil
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat. Add baby eggplants, cut side down, and cook for 5 minutes until golden brown.
2. Flip eggplants and add minced ginger and garlic to the skillet. Stir-fry for 1 minute until fragrant.
3. Pour in soy sauce, honey, sesame oil, and red pepper flakes. Toss to coat the eggplants evenly and cook for another 3 minutes until the sauce thickens slightly.
4. Remove from heat and garnish with sliced green onions and sesame seeds before serving.

The combination of sweet honey and savory soy sauce with the tender eggplants creates a dish that’s irresistibly flavorful with just the right amount of spice.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top just before serving.

Baby Eggplant Caponata

Baby Eggplant Caponata is a vibrant, sweet-and-sour Sicilian dish that’s as versatile as it is delicious, perfect for spooning over crusty bread or serving as a side.

Ingredients

• 1/4 cup olive oil
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 pound baby eggplants, diced into 1/2-inch cubes
• 1/2 cup green olives, pitted and chopped
• 2 tablespoons capers, drained
• 1/4 cup red wine vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1/4 cup fresh basil, chopped

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the red onion and garlic, sautéing until soft, about 5 minutes.
2. Add the baby eggplants to the skillet. Cook, stirring occasionally, until they begin to soften, about 10 minutes.
3. Stir in the green olives, capers, red wine vinegar, sugar, salt, and red pepper flakes. Reduce heat to low and simmer for 15 minutes, allowing the flavors to meld.
4. Remove from heat and stir in the fresh basil. Let the caponata cool slightly before serving to allow the flavors to deepen.

The beauty of this caponata lies in its balance of tangy vinegar and sweet sugar, with the baby eggplants offering a tender bite that’s irresistible.

Tip: For an extra layer of flavor, let the caponata sit overnight in the fridge before serving—it’s even better the next day!

Baby Eggplant Ratatouille

Dive into the rustic charm of Provence with this Baby Eggplant Ratatouille, a vibrant stew that’s as delightful to look at as it is to eat.

Ingredients

• 4 baby eggplants, quartered
• 2 medium zucchinis, sliced into rounds
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried herbes de Provence
• 1/4 cup fresh basil leaves, torn

Instructions

1. Preheat a large skillet over medium heat and add 2 tbsp olive oil.
2. Add the onion and garlic, sautéing for 3 minutes until fragrant.
3. Stir in the baby eggplants, zucchinis, and bell peppers, cooking for 5 minutes until they start to soften.
4. Pour in the diced tomatoes, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp herbes de Provence. Stir well to combine.
5. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
6. Remove from heat and sprinkle with 1/4 cup torn basil leaves before serving.

The magic of this dish lies in the herbes de Provence, which transports your taste buds straight to the French countryside with every bite.

Tip: For an extra layer of flavor, let the ratatouille sit for an hour before serving to allow the flavors to meld beautifully.

Baby Eggplant and Chickpea Stew

This Baby Eggplant and Chickpea Stew is a cozy, flavor-packed dish that brings a little warmth to your table with minimal fuss.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 baby eggplants, quartered
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1/4 cup chopped fresh parsley

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the garlic, cumin, smoked paprika, salt, and black pepper, cooking for 1 minute until fragrant.
3. Add the baby eggplants, chickpeas, diced tomatoes, and vegetable broth. Bring to a simmer.
4. Cover and cook on low heat for 20 minutes, stirring occasionally, until the eggplants are tender.
5. Remove from heat and stir in the fresh parsley.

The smoky paprika and cumin give this stew a deep, comforting flavor, while the baby eggplants add a tender, almost creamy texture.

Tip: Serve with a dollop of yogurt or a sprinkle of feta cheese for an extra layer of flavor.

Baby Eggplant Pizza Bites

These Baby Eggplant Pizza Bites are a playful twist on traditional pizza, perfect for when you’re craving something cheesy but want to keep it light and veggie-packed.

Ingredients

• 4 small baby eggplants, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1/4 cup fresh basil leaves, chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the eggplant rounds on the prepared baking sheet. Brush both sides with olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
3. Bake for 15 minutes, flipping halfway through, until the eggplant is tender and slightly golden.
4. Remove from the oven and top each round with 1 tbsp marinara sauce, a sprinkle of mozzarella, a pinch of Parmesan, and a dash of dried oregano.
5. Return to the oven and bake for another 10 minutes, or until the cheese is bubbly and golden.
6. Garnish with fresh basil before serving.

The crispy edges of the eggplant paired with the gooey cheese and fresh basil create a bite that’s irresistibly good, proving that pizza night can be both healthy and indulgent.

Tip: For an extra crunch, broil the pizza bites for the last 2 minutes of cooking.

Baby Eggplant with Yogurt and Mint

Baby eggplants are a delight when paired with creamy yogurt and fresh mint, creating a dish that’s as refreshing as it is satisfying. Perfect for a light lunch or a side dish that steals the show.

Ingredients

• 4 baby eggplants, halved lengthwise
• 1 cup plain Greek yogurt
• 2 tbsp fresh mint leaves, finely chopped
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 garlic clove, minced

Instructions

1. Preheat your oven to 400°F. Arrange the baby eggplant halves on a baking sheet, cut side up. Drizzle with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Roast for 25 minutes until tender and slightly golden.
2. While the eggplants are roasting, mix 1 cup Greek yogurt with 1 tsp ground cumin, 1 minced garlic clove, and 2 tbsp chopped mint in a small bowl.
3. Once the eggplants are done, let them cool for a few minutes. Then, spoon the yogurt mixture over the top of each half.
4. Garnish with additional mint leaves if desired and serve warm or at room temperature.

The contrast between the warm, smoky eggplant and the cool, herbed yogurt is simply irresistible, making this dish a standout at any table.

Tip: For an extra touch of sweetness, drizzle a little honey over the yogurt before serving.

Baby Eggplant Lasagna Rolls

These Baby Eggplant Lasagna Rolls are a delightful twist on the classic, offering a lighter, veggie-packed version that doesn’t skimp on flavor.

Ingredients

• 4 baby eggplants, sliced lengthwise into 1/4-inch thick strips
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil

Instructions

1. Preheat your oven to 375°F. Brush both sides of the eggplant slices with olive oil and arrange on a baking sheet. Bake for 10 minutes, flip, and bake for another 10 minutes until tender. Let cool slightly.
2. In a bowl, mix ricotta, Parmesan, egg, oregano, garlic powder, salt, and black pepper until well combined.
3. Spread 1/2 cup marinara sauce on the bottom of a baking dish. Place a tablespoon of the ricotta mixture on each eggplant slice, roll up, and place seam side down in the dish. Repeat with remaining slices.
4. Top rolls with remaining marinara sauce and sprinkle with mozzarella. Bake at 375°F for 20 minutes until cheese is bubbly and golden.

The rolls’ tender eggplant and creamy filling create a perfect bite, with the marinara adding just the right amount of zest.

Tip: For extra flavor, let the rolls sit for 5 minutes after baking to absorb the sauce.

Baby Eggplant and Lamb Moussaka

Dive into the rich flavors of the Mediterranean with this Baby Eggplant and Lamb Moussaka, a layered dish that’s as comforting as it is elegant.

Ingredients

• 2 baby eggplants, sliced into 1/4-inch rounds
• 1 lb ground lamb
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 cup béchamel sauce
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F. Brush eggplant slices with 1 tbsp olive oil and arrange on a baking sheet. Bake for 15 minutes until softened.
2. In a skillet, heat remaining 1 tbsp olive oil over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
3. Add ground lamb, breaking it apart with a spoon. Cook until browned, about 8 minutes. Stir in diced tomatoes, cinnamon, oregano, salt, and pepper. Simmer for 10 minutes.
4. In a baking dish, layer half the eggplant slices, followed by the lamb mixture, then the remaining eggplant. Pour béchamel sauce over the top and sprinkle with Parmesan cheese.
5. Bake for 30 minutes until the top is golden and bubbly. Let stand for 10 minutes before serving.

The cinnamon-spiced lamb paired with creamy béchamel creates a moussaka that’s wonderfully aromatic and satisfying.

Tip: For an extra crispy top, broil the moussaka for the last 2-3 minutes of baking.

Baby Eggplant with Spicy Tomato Sauce

Baby eggplants soak up the rich, spicy tomato sauce in this dish, creating a comforting meal that’s bursting with flavor.

Ingredients

• 6 baby eggplants, halved lengthwise
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon red chili flakes
• 1 teaspoon ground cumin
• 1 teaspoon sugar
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F. Arrange the baby eggplant halves on a baking sheet, cut side up. Drizzle with 1 tablespoon of olive oil and season with salt. Roast for 20 minutes until tender.
2. Meanwhile, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic, red chili flakes, and ground cumin, cooking for another minute until fragrant.
3. Add the diced tomatoes and sugar to the skillet. Simmer the sauce for 10 minutes, stirring occasionally, until it thickens slightly. Season with salt to taste.
4. Once the eggplants are roasted, spoon the spicy tomato sauce over each half. Return to the oven for 5 minutes to let the flavors meld.
5. Garnish with fresh cilantro before serving. The slight char on the eggplants contrasts beautifully with the vibrant, spicy sauce, making every bite a delightful mix of textures and tastes.

Tip: For an extra kick, add a pinch more red chili flakes to the sauce before simmering.

Baby Eggplant and Zucchini Gratin

This Baby Eggplant and Zucchini Gratin is a cozy, veggie-packed dish that brings a touch of elegance to your weeknight dinner table.

Ingredients

• 2 medium baby eggplants, sliced into 1/4-inch rounds
• 2 medium zucchinis, sliced into 1/4-inch rounds
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1 garlic clove, minced
• 1/4 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Arrange the eggplant and zucchini slices in overlapping layers in the prepared dish.
3. In a small bowl, mix together the olive oil, salt, black pepper, and minced garlic. Drizzle this mixture over the vegetables.
4. Pour the heavy cream evenly over the vegetables, then sprinkle with grated Parmesan cheese and breadcrumbs.
5. Bake for 30 minutes, or until the top is golden and bubbly and the vegetables are tender.

The magic of this gratin lies in the creamy Parmesan layer that forms a golden crust, perfectly complementing the tender vegetables beneath.

Tip: For an extra crispy top, broil the gratin for the last 2-3 minutes of baking.

Baby Eggplant with Pesto and Mozzarella

These Baby Eggplants with Pesto and Mozzarella are a delightful twist on a classic, offering a burst of fresh flavors in every bite. Perfect for a summer appetizer or a light dinner side!

Ingredients

• 4 baby eggplants, halved lengthwise
• 1/4 cup pesto
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the baby eggplant halves on the prepared baking sheet, cut side up. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Roast in the preheated oven for 20 minutes, or until the eggplants are tender and slightly golden.
4. Remove from the oven and spread 1/4 cup pesto evenly over the cut side of each eggplant half. Top with 1/2 cup shredded mozzarella cheese.
5. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

The combination of creamy mozzarella and vibrant pesto against the tender eggplant creates a dish that’s as visually appealing as it is delicious. It’s a fantastic way to elevate simple ingredients into something special.

Tip: For an extra crunch, sprinkle some toasted pine nuts over the top before serving.

Baby Eggplant and Potato Curry

This Baby Eggplant and Potato Curry is a heartwarming dish that brings together the earthy flavors of eggplant and the comforting texture of potatoes in a rich, spiced tomato sauce.

Ingredients

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 medium tomatoes, pureed
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 4 baby eggplants, quartered
• 2 medium potatoes, cubed
• 1 cup water
• Fresh cilantro for garnish

Instructions

1. Heat 2 tablespoons vegetable oil in a large pan over medium heat. Add 1 teaspoon cumin seeds and let them sizzle for 30 seconds.
2. Add the finely chopped onion and sauté until golden, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Pour in the pureed tomatoes, followed by 1 teaspoon turmeric powder, 1 teaspoon coriander powder, 1/2 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon sugar. Cook the mixture for 5 minutes, stirring occasionally, until the oil begins to separate.
4. Add the quartered baby eggplants and cubed potatoes to the pan, stirring well to coat them in the spice mixture. Pour in 1 cup water, bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the vegetables are tender.
5. Garnish with fresh cilantro before serving. The magic of this curry lies in the way the eggplants absorb the spices, creating a melt-in-your-mouth texture that contrasts beautifully with the firm potatoes.

Tip: For an extra layer of flavor, toast the cumin seeds before adding them to the oil.

Conclusion

We hope this roundup of 18 delicious baby eggplant recipes has inspired you to try something new in your kitchen! Each recipe is easy to make and bursting with flavor, perfect for home cooks looking to spice up their meal rotation. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!

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