Here is a simple and delicious recipe for stuffed baingan/eggplant. I have used the small round variety and stuffed it with dalia (roasted chana dal) and ground and roasted peanuts, along with the other Indian spices that are used in everyday cooking.
12 small baby eggplants
1/4 cup roasted dalia
1/4 cup roasted peanuts
2 heaped tablespoons dry mango powder (amchur)
3 heaped tablespoons coriander-cumin powder
1 teaspoon fennel powder (saunf)
1/4 teaspoon asafoetida powder
1 teaspoon garam masala
1 teaspoon red chilli powder (or more, add as per taste)
1 teaspoon turmeric powder
1 and 1/2 tablespoon brown sugar or jaggery
handful of cherry tomatoes (optional)
Salt according to taste
Oil for cooking
Grind the peanuts and dalia and mix all the other spices with it, including salt. Make cross slits in each eggplant, keeping the ends with the stem intact. Fill in this dry mix with the peanuts and all the other spices. Stuff the eggplants well and keep them aside.There should be about 1/4 to 1/2 cup stuffing left. Keep that aside. Heat oil in a pan and place these stuffed eggplants in it. Cook on medium heat, carefully turning them around to brown all sides. Once the eggplants have browned add the remaining spice mix to the pan and cover the eggplants with it. Add half cup of water, halved cherry tomatoes. Cover the pan and let the eggplants cook in the gravy. Keep checking and add more water if needed, till the eggplants and spices are all well cooked. Garnish with fresh cilantro leaves before serving.