Indian Stuffed Eggplants (Bharwa Baingan)

Indian Stuffed Eggplants (Bharwan Baingan)

Coming back to Brooklyn after being in India for a month has made me crave some of the dishes we had on our trip.  One of them is a North Indian recipe that my father likes to make called ‘bharwa baingan’ that translates to stuffed eggplant in Hindi.  He got his recipe from my Great Aunt Kumud who lives in Delhi.  The eggplants that are used are usually baby ones that you can find in Indian or Asian markets, but I’m sure you could also sub in thin Chinese, Italian or Japanese eggplants.

Indian baby eggplants

Before filling the eggplants, you have to slit them in a specific way. You make two cuts, almost quartering the eggplants but stopping right before the stem.

Indian Stuffed Eggplants (Bharwan Baingan)

The filling is made from blended up onion, tamarind paste, amchoor powder (dried mango powder), red chili powder, fennel seed powder, kalonji (nigella seed), coriander powder and salt.  The original recipe has grated green mango but I’m subbing in the tamarind and amchoor for the sour tang flavor.

Indian Stuffed Eggplants (Bharwan Baingan)

Then it’s time for the messy, fun part where you spoon in the filling between the eggplant slits.

Indian Stuffed Eggplants (Bharwan Baingan)

What gives the eggplant a truly decadent and unique flavor is the mustard oil you use for frying.  You can find unfiltered mustard oil in the Indian store.

Indian Stuffed Eggplants (Bharwan Baingan)

We usually have this curry with hot chapatis or parathas, but you could also serve them over rice with a yogurt sauce.

 

 

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