Best 2 Indian Stuffed Eggplant Recipes

Indian stuffed eggplant, known as "Bharwa Baingan" in Hindi, is a mouthwatering and versatile dish that has gained immense popularity in Indian cuisine. This delectable dish features tender eggplants carefully hollowed out and filled with a fragrant mixture of spices, vegetables, and minced meat or legumes. Whether you prefer the classic vegetarian version or the hearty meat-based variant, Indian stuffed eggplant offers an explosion of flavors that will tantalize your taste buds and leave you craving for more. As we delve into this culinary adventure, let's uncover the secrets behind creating the perfect Indian stuffed eggplant, exploring the essential ingredients, cooking techniques, and serving suggestions to make this dish a centerpiece of your next meal.

Let's cook with our recipes!

STUFFED EGGPLANT (AUBERGINE) ( INDIAN )

Stuffed Eggplant (Aubergine) ( Indian ) image

This is stuffed eggplant made in Maharashtrian ( a state in western India) style. I had if first at my in-laws and then got a recipe online which I tweaked to our taste It is a lengthy process, but well worth it. Adjust seasonings according to your taste.

Provided by Sana7149

Categories Asian

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

4 small round eggplants
1 large onion
2 tablespoons vegetable oil
2 tablespoons desiccated coconut
3/4 cup roasted peanuts, coarsely chopped
1/4 cup sesame seeds
1 teaspoon coriander powder
1 teaspoon cumin powder
2 tablespoons garam masala
1/2 tablespoon tamarind paste
1/2 teaspoon jaggery
1 tablespoon chili powder
1/2 teaspoon turmeric powder
1 tablespoon ginger paste
1 tablespoon garlic paste
1/4 teaspoon asafoetida powder
salt

Steps:

Make a paste of all the ingredients for the stuffing.
Slit the eggplants from the middle into quarters such that they do not separate.
Stuff them with the paste.
Finely chop the onion and fry it in the oil.
Add the remaining stuffing ( if any ) to the oil.
Add the stuffed eggplants and add water to just to cover the top of the brinjals.
Cover and cook for about 15 mins or till the brinjals are soft.
Cooking time will vary depending on the size of the eggplants.

INDIAN STUFFED EGGPLANT

Indian Stuffed Eggplant image

A little tricky and time consuming, this dish is a sure show stopper! Similar to potato boats, only spicy instead of cheesy. This dish is totally vegetarian and can be vegan just be substituting veggie oil for the ghee. If you want it mild, don't add the curry or vindaloo spices. If you want some kick to it, add your favorite curry or vindaloo blend. Fantastic with chicken tikka masala and tabouleh!

Provided by Shana McCoy

Categories Side Dish Vegetables Eggplant

Time 35m

Yield 8

Number Of Ingredients 9

Ingredients

1 quart vegetable oil for frying
4 small eggplants, halved lengthwise
½ cup ghee (clarified butter)
1 large onion, finely chopped
2 cloves garlic, minced
2 teaspoons ground coriander
2 teaspoons vindaloo curry powder
1 teaspoon chili powder
1 teaspoon salt

Steps:

Scoop the inside out of the eggplant halves, leaving 1/4 inch of flesh attached to the skin. Roughly chop the removed eggplant, and set the shells aside.
Heat the ghee in a large skillet over medium heat. Cook and stir the onion and garlic until the onion has softened and turned translucent, about 5 minutes. Stir in the coriander, vindaloo powder, chili powder, and salt; continue cooking 2 to 3 minutes until the spices are very fragrant. Stir in the chopped eggplant flesh, and cook until very soft, mashing as you go. Pour in a little water if needed to keep the eggplant from burning. Keep the mashed eggplant hot over low heat.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Deep fry the eggplant halves in the hot oil until crisp, about 5 minutes. Drain upside-down on a paper towel-lined plate. Once drained, spoon in the reserved filling, and serve hot.

Nutrition Facts : Calories 263.8 calories, Carbohydrate 12.4 g, Cholesterol 32.8 mg, Fat 24.3 g, Fiber 6.6 g, Protein 2.2 g, SaturatedFat 9.4 g, Sodium 298.9 mg, Sugar 4.8 g

Tips:

Choose small, firm eggplants: Look for eggplants that are about the size of a fist and have smooth, shiny skin.
Roast the eggplants before stuffing: Roasting the eggplants helps to soften them and make them more flavorful. You can roast them whole or cut them in half lengthwise.
Use a variety of fillings: There are many different fillings that you can use for stuffed eggplants, such as ground meat, vegetables, rice, and nuts. Get creative and experiment with different flavors.
Cook the stuffed eggplants until they are tender: The cooking time will vary depending on the filling that you use, but the eggplants should be tender when you insert a knife into the center.
Serve the stuffed eggplants with a sauce or yogurt: A sauce or yogurt can help to add flavor and moisture to the stuffed eggplants.

Conclusion:

Indian stuffed eggplant is a delicious and versatile dish that can be enjoyed as a main course or a side dish. With its smoky flavor and fragrant spices, it's sure to be a hit with your family and friends. So next time you're looking for a new and exciting way to cook eggplant, give this recipe a try!

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