Stuffed Baby Eggplant

Difficulty: Moderate
Time: 35 minutes
Serves: 4

  • ¼ cup white sesame seeds, toasted
  • ½ cup roasted peanuts
  • 2 tbsp brown sugar
  • 1 tsp Kosher salt
  • ¼ tsp ground cumin
  • ½ tsp ground tumeric
  • ¼ tsp chili flakes
  • 1 clove garlic, minced
  • ¼ cup fresh cilantro, chopped
  • 2 tsp water
  • 4 tbsp canola oil
  • 4 Adagio® Baby Eggplants
  • ¼ cup vegetable stock

These stuffed Adagio® Baby Eggplants work well with a nice green salad, or as a vegetarian appetizer or entree!


  1. In a mini food processor, mix sesame seeds, peanuts, sugar, kosher salt, cumin, tumeric, garlic and chili flakes. Transfer to a bowl and mix in cilantro and water to form a paste.
  2. Cut eggplants into halves and scoop out a tablespoon of flesh. Stuff each half with teaspoon of the spice paste.
  3. Heat a large non-stick skillet over medium heat and add canola oil. Fry eggplants for 3-4 minutes and add vegetable stock. Don’t worry if some of the mixture spills out, it adds to the flavor.
  4. Turn heat to low and cover with a lid. Cook for 20 minutes or until eggplants are tender.
  5. Pierce with a knife to test. Remove from heat and transfer to a plate and serve.