Indian Stuffed Eggplants (Bharwa Baingan)
Indian-style Stuffed Eggplant is a bold, comforting, and satisfying vegetarian side dish. 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.
Servings: 6 servings
Calories: 198kcal
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.
