Stuffed Baby Vegetables brings together two humble ingredients and makes them into something truly special. I first made this recipe on a rainy weekend when I wanted comfort food with a bit of flair. The technique is straightforward: you make slits in small potatoes and eggplants, pack them with a spiced mixture, then let the oven do the work while a tangy tomato sauce bubbles around them.
What comes out is tender, aromatic, and deeply flavorful. The spices bloom in the heat, the vegetables soften, and everything melds together beautifully. It is the kind of dish that feels fancy but does not demand advanced skills or hard to find ingredients.
About the Recipe
You should try this because it delivers bold flavor without requiring hours in the kitchen. The stuffing comes together in minutes, and once everything is in the oven, you can step away. The combination of cumin, coriander, and garam masala creates warmth without overwhelming heat, while lemon juice and fresh coriander keep things bright.
The vegetables turn silky and absorb the sauce as they bake, so every bite has layers of taste and texture. It works equally well as a weeknight dinner or a dish to serve guests who appreciate vegetarian cooking with character.
Why you will love this recipe
This dish packs impressive flavor into every small vegetable. The stuffing clings to the tender flesh, and the tomato sauce ties everything together with a gentle tang. Because the potatoes and eggplants are small, they cook evenly and quickly, which means less time waiting and more time eating. I like how the mustard seeds add a subtle pop in the sauce, a little detail that makes the whole dish feel more complete.
The spices are warming rather than fiery, so they appeal to a wide range of palates. Plus, the presentation looks lovely when you bring the baking dish to the table, the vegetables nestled in their glossy red sauce.
Stuffed Baby Vegetables
Cooking Tips
Make your slits deep enough to hold a generous pinch of stuffing, but stop before you cut all the way through. I usually go about three quarters of the way down. Toast the sesame seeds lightly in a dry pan before mixing them into the stuffing if you want a richer, nuttier flavor. When you arrange the vegetables in the dish, place them filling side up so the spices stay tucked inside. If your eggplants are slightly larger than the potatoes, give them a few extra minutes in the oven to soften completely.
Serving and Storing Suggestions
This recipe serves four as a main course, or six if you pair it with rice and a side of raita or yogurt. Prep time is about 20 minutes, and baking takes 25 to 30 minutes. Serve the vegetables hot, straight from the oven, spooning extra sauce over each portion. Leftovers keep well in the fridge for up to three days in an airtight container. Reheat gently in the oven or microwave, adding a splash of water if the sauce has thickened too much.
Similar Recipes
- Stuffed Bell Peppers with Rice and Spices
- Bharwan Karela (Stuffed Bitter Gourd)
- Spiced Roasted Cauliflower with Tomato Sauce
- Baked Acorn Squash with Herb Filling
Stuffed Baby Vegetables
Ingredients
- 12 Potatoes (small)
- 8 Eggplants (small)
For the Stuffing:
- 1 tbsp Sesame Seeds
- 2 tbsp Ground Coriander
- 2 tbsp Ground Cumin
- 1/2 tsp Salt - 1/2 tsp
- 1/4 tsp Chilli Powder
- 1/2 tsp Ground Turmeric
- 2 tsp Granulated Sugar
- 1/4 tsp Garam Masala
- 1 tbsp Flour (Gram)
- 2 cloves Garlic (crushed)
- 1 tbsp Lemon Juice
- 2 tbsp Fresh Coriander
For the Sauce:
- 1 tbsp Oil
- 1/2 tsp Black Mustard Seeds
- 400 gms Tomatoes (chopped)
- 2 tbsp Fresh Coriander (chopped)
- 2/3 cup Water
Instructions
- Preheat the oven to 200C. Make deep slits in the potatoes and eggplants to hold the stuffing, ensuring that you do not cut right through.
- Mix all the ingredients for the stuffing together on a plate.
- Carefully spoon the spicy stuffing mixture into each of the slits in the potatoes and eggplants.
- Arrange the stuffed potatoes and eggplants in a greased ovenproof dish, filling side up.
- For the sauce, heat the oil in a heavy pan and fry the mustard seeds for 2 minutes until they begin to splutter, then add the chopped tomatoes, coriander and any leftover stuffing. Stir in the water. Bring to the boil and simmer for 5 mnutes until the sauce thickens.
- Pour the sauce over the potatoes and eggplants. Cover and bake in the oven for 25-30 minutes until the potatoes and eggplants are soft.
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Frequently Asked Questions
Can I use regular sized potatoes and eggplants instead of small ones?
Yes, but you will need to adjust the cooking time. Cut larger vegetables into halves or quarters, make slits in each piece, and add 10 to 15 minutes to the baking time to guarantee they cook through.
What if I do not have gram flour?
You can substitute chickpea flour, which is the same thing, or leave it out entirely. The stuffing will be slightly less thick, but it will still taste great and stick to the vegetables.
Can I make this dish ahead of time?
Without a doubt. Stuff the vegetables and prepare the sauce up to a day in advance, then store them separately in the fridge. When you are ready to bake, assemble everything in the dish and add a few extra minutes to the oven time since the ingredients will be cold.
Is there a way to make this less spicy?
Reduce or omit the chilli powder entirely. The other spices provide plenty of flavor without heat, so you will still have a delicious dish that is milder.
Can I add other vegetables to this recipe?
Yes, small zucchini, baby bell peppers, or even mushrooms work well with the same stuffing. Just keep an eye on cooking times, as softer vegetables may need less time in the oven.
