For this recipe, use small eggplants with stems attached. Wash the eggplants thoroughly and pat them dry with a cloth to prevent oil splatters. Make a slit in each eggplant lengthwise. Heat oil in a deep pan and fry the whole eggplants until golden brown.

Roughly chop the onions and tomatoes. Prepare the mustard and garlic paste as well. Once the eggplants are golden, remove them from the pan and set aside.

In the same pan, add more oil if needed and heat it. Add the chopped onions and tomatoes along with a little salt. Cook until the tomatoes soften. Once the tomatoes are cooked, add the spices and sauté.

Add turmeric powder, red chili powder, yogurt, and the mustard-garlic paste. Stir continuously and cook the spice mixture until the oil starts to separate from the masala.

Once the masala is cooked, add the fried eggplants and gently mix to coat them well. Let them cook together for a few more minutes.

Mix the eggplants well with the masala and cook for 5 minutes. Turn off the heat. You can sprinkle finely chopped cilantro on top if you like.

I didn't have any, so I didn't add it. You can also add cloves for extra flavor.

Our delicious Rajasthani stuffed eggplant is ready to serve and tastes amazing.

Everyone at home, both adults and kids, will love this dish—even those who don't usually eat eggplant will enjoy it!

Serve hot with roti or paratha.