Gather all the ingredients. Slice the onion. In a blender, add green chilies, ginger, garlic, and tomato, and blend into a paste. Wash the eggplants, make a slit in the middle, and scoop out a little of the pulp from inside.

Turn on the stove and place a pan on it. Add 1 tablespoon oil. Once hot, add panch phoron. When it starts to crackle, add the sliced onion. Also add the eggplant pulp and sauté. When the onions turn golden, add the spice paste, all the powdered spices, salt, and dried mango powder. Sauté the mixture well.

When the spices are cooked and the oil starts to separate, turn off the heat. Add the pickle masala and mix well. Transfer the prepared masala to a plate. Stuff this masala into the slits of the eggplants. Prepare all the eggplants this way.

Turn on the stove and place a pan on it. Add oil and heat well. Place the stuffed eggplants in the pan, cover with a lid, and cook on low heat. When the eggplants are cooked and golden on both sides, turn off the heat. The stuffed eggplants are ready.

Transfer to a serving plate and serve with rice and lentils. These stuffed eggplants are very delicious.