Indian Stuffed Eggplant
Eggplant is known as ‘baingan’ in Hindi, and this dish is commonly known as ‘Bharwa Baingan’ in India.
This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Indian Stuffed Eggplant
Ingredients
Instructions
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Wash and slit the eggplants lengthwise without cutting them into two halves. Keep them soaked in salted water for about 10 minutes.
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Meanwhile, peel and dice the potatoes, onions, and tomatoes. Slit the green chilies.
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Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions, ginger, and garlic. Saute until onions turn golden brown.
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Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well.
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Add diced potatoes, salt, and garam masala. Cook until potatoes are half done.
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Stuff the potato mixture into the slit eggplants. Keep the remaining mixture aside.
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Heat oil in a pan and shallow fry the stuffed eggplants until they turn golden brown. Remove from the pan.
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In the same pan, add the remaining potato mixture and saute for a few minutes.
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Add diced tomatoes and cook until they turn mushy.
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Add water and salt. Let it simmer for a few minutes.
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Place the fried stuffed eggplants in the pan and cook covered until the eggplants are fully cooked.
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Garnish with fresh coriander leaves and serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 5g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
