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Indian Stuffed Eggplant (Bharwa Baingan) – vegetarian recipe
Stav Kogan

Indian Stuffed Eggplant (Bharwa Baingan)

This recipe for Indian Stuffed Eggplant, or Bharwa Baingan, transforms the humble eggplant into an elegant and deeply satisfying main course. Tender eggplant shells are filled with a vibrant mixture of spiced vegetables, mushrooms, and creamy yogurt.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 2 small eggplants, about 1/2 pound / 225 g (7.9 oz) each
  • 3 tablespoons (45 ml / 1.5 fl oz) oil
  • 2 medium onions, diced
  • 3 cloves garlic, minced
  • 1 teaspoon (5 ml / 0.2 fl oz) minced fresh ginger
  • 1 tablespoon (15 ml / 0.5 fl oz) ground coriander
  • 1 teaspoon (5 ml / 0.2 fl oz) turmeric
  • 1 teaspoon (5 ml / 0.2 fl oz) ground cumin
  • 1 pinch cumin seeds
  • 1/4 teaspoon (20 ml / 0.7 fl oz) cayenne pepper
  • 2 cups (6 ounces) / 170 g (6 oz) quartered mushrooms
  • 2 medium tomatoes, seeded and chopped, or 3/4 cup (960 ml) diced canned tomatoes, drained
  • 1 cup (240 ml) peas, fresh or frozen
  • 1/2 teaspoon (10 ml / 0.3 fl oz) salt
  • 1 cup (240 ml) plain yogurt
  • Choose small to medium-sized eggplants. They tend to have thinner skin, fewer seeds, and a more tender, less bitter flesh than larger ones.
  • For a delicious vegan version, simply swap the plain yogurt for an unsweetened, plant-based alternative like coconut or soy yogurt.
  • Assemble the stuffed eggplants completely but don't bake them. Cover and refrigerate for up to 8 hours. Just add 5-10 extra minutes to the baking time when cooking from chilled.

Method
 

  1. Prep the Eggplant: Wash the eggplants, trim the stems, and slice them in half lengthwise. Carefully scoop out the flesh with a spoon, leaving a 1/4-inch thick shell. Roughly chop the scooped-out flesh and set it aside. 2. Pre-Bake the Shells: Preheat your oven to 400°F / 200°C.
  2. Place the eggplant shells cut-side down on a lightly greased baking sheet.
  3. Bake for 15-20 minutes, until they are almost tender.
  4. Remove from the oven and reduce the oven temperature to 350°F / 175°C. 3.
  5. Sauté the Aromatics: While the shells bake, heat the oil in a large skillet over medium heat.
  6. Add the diced onions, minced garlic, and ginger.
  7. Sauté for 2 minutes until fragrant.
  8. Stir in the ground coriander, turmeric, ground cumin, cumin seeds, and cayenne pepper, and cook for another 2 minutes, stirring frequently. 4.
  9. Cook the Filling: Add the quartered mushrooms to the skillet and sauté for 2 minutes.
  10. Add the chopped tomatoes and cook for 2 more minutes.
  11. Stir in the reserved chopped eggplant pulp (and fresh peas, if using) and cook for 5 minutes, until the eggplant is nearly tender. If using frozen peas, add them now and cook for 2 minutes until heated through. 5. Assemble and Bake: Remove the skillet from the heat.
  12. Stir in the salt and plain yogurt until well combined. Generously fill each pre-baked eggplant shell with the mixture.
  13. Arrange the stuffed shells in a lightly greased shallow baking dish.
  14. Bake for 30 minutes, or until the top is golden brown and the filling is bubbling and hot.

Nutrition

Calories: 250kcalCarbohydrates: 22gProtein: 8gFat: 15g

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