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Bharwa Baingan served in a green bowl.

Bharwa Baingan

Gari
Bharwa Baingan (or Stuffed Eggplant) is a popular Indian side, usually served with Roti/Chapatti with Raita/ Yogurt. It is made by splitting the baby eggplants, adding a mixture of spices, and later cooking at low heat. It is easy to make the recipe.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 183 kcal

Equipment

Air Fryer
Mixing Bowl

Ingredients
  

For Spice Mix:

Other Ingredients:

Instructions
 

Spice Mix:

  • Take a bowl and mix all the spices together (including Turmeric Powder, Garam Masala Powder, Fennel Seeds Powder, Cumin Powder, Coriander Powder, Mango Powder, Red Chili Powder, and Salt).

Cook Eggplant:

  • First, wash the eggplants and dry them using a paper towel. Don't cut the stems as it helps to pick the eggplants while eating them. Make two vertical slits in the eggplants so it opens like a flower attached to their stem. Try to keep every leaf of equal width. 
  • Next, add spice-mix in the eggplants between the slits. The slits should be covered with the spice mix. You can reserve some spice mix for later use.
  • Add mustard oil in the Kadai or in a wok. When it's hot, layer it with stuffed eggplants. Stir it lightly and cover the Kadai. Cook at low heat for 10-15 minutes and keep stirring in every 3-4 minutes. Cook until it is soft and a little brown in color.
  • Lastly, add the leftover spice mix to the Kadai. Stir until everything is well combined and serve with roti and yogurt.

Notes

HOW TO MAKE BHARWA BAINGAN
Follow the instruction, and instead of cooking in Kadai, cook in the Air Fryer.
Place the eggplants in Air Fryer. Cook at 360 degrees for 8-15 minutes, depending on the Air Fryer. After 8 minutes, flip the eggplants to cook them evenly. Mine usually takes 12 minutes to cook the eggplants.
Before cooking, spray a little oil over the eggplants, which helps in a crispier taste.
SOME TIPS
  1. Make sure to use small baby aubergines. They work best for the recipe.
  2. Use same-sized aubergines for even cooking. If you can't find purple eggplants, you can also use green ones.
  3. When you cut the eggplant, check-in the cavity just to make sure there are no worms,
  4. For authentic flavor, use mustard oil. If you don't have it, you can also use olive oil or sesame oil.
  5. You can also add other veggies like onions, potatoes, etc., to make it more filling.
  6. You can make the spice mix in larger quantities and use it in other recipes.
STORAGE
Bharwa Baingan works great when you use fresh & hot. You can still store the leftover in the fridge for 1-2 days. Remember, the leftover stuffed eggplants will get softer when you reheat them.
 
SERVING SUGGESTION
You can serve these stuffed eggplants with Roti/Chapatti or Parantha. And pair it with yogurt or raita with Indian pickle or green chutney.
 
 
Nutrition Facts
Bharwa Baingan
Amount per Serving
Calories
 
183
Calories from Fat 72
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Sodium
 
10
mg
0
%
Potassium
 
1077
mg
31
%
Carbohydrates
 
28
g
9
%
Fiber
 
14
g
58
%
Sugar
 
16
g
18
%
Protein
 
5
g
10
%
Calcium
 
53
mg
5
%
Vitamin C
 
10
mg
12
%
Vitamin A
 
107
IU
2
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Air Fryer recipe, Bharwan Baingan, Bringal recipe, Eggplants recipe, Stuffed Eggplant
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