Indian-style Stuffed Eggplant is a bold, comforting, and satisfying vegetarian side dish that is oven-roasted until the eggplants are tender and the stuffing is rich and caramelized. Packed with aromatic spices and a savory filling, Bharwa Baingan is both hearty and perfect for weeknight dinners served with a dal, rice, and roti.
Known as Bharwa Baingan in Hindi, this dish features small eggplants (also called brinjals) that are slit and stuffed with a flavorful mix of ground spices, tomatoes, onion, garlic, and sometimes coconut or peanuts. The stuffed eggplants are then simmered in oil or a light tomato-based sauce until meltingly tender and infused with deep, roasted flavor.
It’s a staple in many Indian homes, especially across Maharashtra, Gujarat, and Andhra Pradesh—with regional variations galore. In our home, we harvest small eggplants from our garden in the spring and summer. We pop the dish in the oven to finish off low and slow. This way, the eggplant is super tender and the onion tomato masala is rich and caramelized.
Indian stuffed eggplant is comfort food with character—layered, spicy, and deeply satisfying. Whether you're making it for a weekday dinner or impressing guests, this recipe brings the flavor home.
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Why You'll love this Recipe
- Authentic flavor with easy-to-find pantry spices and 3 fresh ingredients.
- Vegan & gluten-free, no substitutions required.
- One-pan recipe that’s meal-prep friendly and freezer-friendly. Use an oven-safe pan or dutch oven so that it can be roasted to tender perfection or even simmered stovetop.
- Customizable stuffing: this is a nut-free and coconut-free version but it can be added.
- Perfect with rice, roti, or as a side accompanied with dal or a curry for a full Indian meal.
- Make ahead for a dinner party with friends and family.
Ingredients - Notes and Substitutions
- Eggplant - Use small Indian eggplants (look for small round or slender purple ones). Use baby globe eggplants or Japanese eggplants.
- Onion - Use one small red onion or half of a large one.
- Tomatoes - 3 small roma tomatoes or similar sauce tomatoes work.
- Spices - We use freshly ground fennel seeds and coriander seeds as part of the masala mixture. Cumin seeds are also added along with the onions. For ground spices, we're using Kashmiri chili powder (or any mild to medium chili powder), turmeric, aamchur, asafoetida (use a gluten-free version if needed), and garam masala.
You can also add ginger garlic paste to the filling for even more flavor.
How to make Indian Stuffed Eggplants
Preheat oven to 350℉.
- Step 1: Cut two deep slits in the eggplant, keeping the stem intact.
- Step 2: Soak the sliced eggplant in cold water to remove any bitterness.
- Step 3: Heat oil on low to medium heat. Add the cumin seeds to the hot oil. Once they begin to pop, add the diced red onion and fry until golden brown.
- Step 4: Add the diced tomatoes and spices and salt, except for the aamchur. Mix everything together well. Cover with a lid for 5 minutes. Stir together again. Remove from heat and stir in the aamchur. Taste and adjust for spices. Transfer the filling to a small bowl.
- Step 5: Squeeze and drain the water from the eggplant.
- Step 6: Stuff the eggplant with 1-2 teaspoons of the onion tomato masala.
- Step 7: Brush oil on the bottom of the same dutch oven. Place the eggplant in a single layer. Add ¼ cup of water. Sprinkle the eggplant with salt.
- Step 8: Cook the eggplant for 15 minutes. Flip the eggplants. Cook for another 20 minutes, or until tender. Remove the dutch oven from the oven. Garnish with cilantro and a squeeze of lemon juice.
Serving Suggestions
Serve Bharwa Baingan hot with steamed basmati rice, jeera rice, roti, or paratha.
Pair with a side of plain dahi, cucumber raita, or kachumber salad for a balanced plate.
It also makes a beautiful side dish alongside brown masoor dal or chole.
Variations
- Maharashtrian style: Add toasted coconut and goda masala for regional flair.
- Andhra style: Use more chili and garlic for a spicier, bolder version.
- With gravy: Add a small chopped tomato to the skillet for a light curry base.
- No onion: Skip alliums for a sattvic version; amp up the spices and coconut.
Expert Tips and Tricks
- Choose uniform, small eggplants.
They cook evenly and absorb flavor better than large globe varieties. - Don’t skip soaking in water.
This cuts down bitterness and helps the eggplants hold their shape. - Use a wide, heavy-bottomed skillet.
You want them to sit flat in a single layer and cook evenly without burning. A 4 quart dutch oven should be large enough. - Taste and adjust the stuffing.
Every spice blend varies slightly—taste it before stuffing and tweak salt or spice as needed. - Cook low and slow.
High heat will burn the spices and make the eggplants rubbery. Patience = flavor.
Storage Instructions
Fridge: Store in an airtight container for up to 4 days. Reheat gently in a skillet or microwave for 1 minute.
Freezer: Freeze in a sealed container for up to 1 month. Thaw overnight in the fridge before reheating.
Make-ahead: You can stuff the eggplants a day ahead and store them uncooked and covered in the fridge until ready to cook.
More Side Dishes to try
Recipe
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Indian Stuffed Eggplants (Bharwa Baingan)
Equipment
- 4 quart Dutch Oven
Ingredients
- 12-13 Indian eggplants, ~50 g each
- 2 tablespoons neutral oil
- ½ teaspoon cumin seeds
- ½ red onion, finely diced
- 3 roma tomatoes, diced
- ½ tablespoon fennel seeds, grounded
- 1 tablespoon coriander seeds, grounded
- 1.5 teaspoon salt
- ¼ ground turmeric
- ⅛ teaspoon asafoetida
- ¼ teaspoon garam masala
- ¼ teaspoon Kashmiri chili powder
- ½ teaspoon aamchur
- cilantro, to garnish
- lemon juice, to drizzle
Instructions
- Preheat oven to 350℉.
- Wash and make two deep slits in each eggplant (like a cross), keeping the stem intact. Soak in cold water while making the onion tomato masala to reduce the bitterness.
- Heat 1 tablespoon of neutral oil in a dutch oven. Add the cumin seeds. Once they sizzle, add the onions and fry until browned. Then, add the diced tomatoes, fennel, coriander, salt, ground turmeric, asafoetida, garam masala, and Kashmiri chili powder. Mix everything together and cover the pan with the lid for 5 minutes.
- Open the lid and give everything a stir again. Remove the pan from heat and stir in the aamchur. Transfer the filling into a small bowl. Brush 1 tablespoon of neutral oil on the bottom of the same dutch oven.
- Squeeze the eggplants to drain and pat dry. Carefully open the slits and fill generously with 1 - 2 teaspoons of the spice mixture. Place the eggplants down in a single layer in the dutch oven, being careful as it'll still be hot. Sprinkle the eggplant evenly with salt.
- Add a ¼ cup of water and pop the eggplants in the oven. After 15 minutes, flip each eggplant and cook for another 20 minutes, or until the eggplants tender and slightly charred. Remove the dutch oven from the oven. (Optional) Stovetop - Add ½ cup water or tomato puree, cover the dutch oven, and cook the eggplant on low heat for 25-30 minutes, flipping occasionally, until eggplants are tender.
- Finish off the dish with chopped cilantro and a squeeze of lemon juice.
- Serve warm as an appetizer or as part of a meal with rice, dal, roti, raita, etc.
Notes
- The filling is slightly oversalted so that the eggplant itself isn't bland. Start with 1 teaspoon of salt and add more if necessary.
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