18 Indian Recipe For Stuffed Eggplant Cook Up Something Special!
Published on: Mar 30, 2024
Stuffed eggplant, also known as Bharwan Baingan in Hindi, is a popular Indian dish that is packed with flavors and textures. This dish is a perfect combination of tangy and spicy flavors, making it a favorite among food enthusiasts. Eggplants, also known as aubergines, are a widely used vegetable in Indian cuisine and are known for their versatility in various dishes. In this article, we will be sharing a traditional Indian recipe for stuffed eggplant that will surely impress your taste buds.
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Baingan ka Bharta (Indian Eggplant)
Main Ingredients: Eggplants, Avocado Oil, Cumin Seeds, White Onion
Baingan ka Bharta, or Indian Eggplant, is a simple and flavorful dish that is sure to please. The eggplant is cooked in a blend of spices and tomatoes, creating a thick and delicious sauce. Serve it with a side of rice or naan bread for a complete and satisfying meal.
Ingredients:
For the stuffing:
4 medium-sized eggplants
1 onion, finely chopped
1 tomato, finely chopped
2 green chilies, finely chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
1 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
2 tablespoons oil
For the garnish:
Fresh coriander leaves, chopped
1 tablespoon lemon juice
Instructions:
Wash the eggplants and make a slit on one side, leaving the stem intact. Be careful not to cut the eggplant into two halves.
In a pan, heat 2 tablespoons of oil and add the chopped onions. Sauté until they turn translucent.
Add ginger and garlic paste and cook for a minute.
Add the chopped tomatoes and green chilies and cook until the tomatoes are soft.
Add cumin powder, coriander powder, garam masala powder, turmeric powder, red chili powder, and salt to taste. Mix well and cook for a minute.
Stuff this mixture into the slit eggplants using a spoon, making sure to fill the mixture evenly.
In the same pan, add the stuffed eggplants and cook on medium heat for 5-6 minutes, turning occasionally. This will help the eggplants to cook evenly.
Cover the pan and let it cook for another 5-6 minutes or until the eggplants are cooked through.
Once the eggplants are cooked, turn off the heat and let it cool down.
Garnish with chopped coriander leaves and a tablespoon of lemon juice.
Serving suggestion:
Serve the stuffed eggplant with hot rotis or steamed rice for a perfect meal. You can also pair it with some yogurt and pickle for an extra burst of flavors.
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