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.
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 BAINGANFollow 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
Make sure to use small baby aubergines. They work best for the recipe.
Use same-sized aubergines for even cooking. If you can't find purple eggplants, you can also use green ones.
When you cut the eggplant, check-in the cavity just to make sure there are no worms,
For authentic flavor, use mustard oil. If you don't have it, you can also use olive oil or sesame oil.
You can also add other veggies like onions, potatoes, etc., to make it more filling.
You can make the spice mix in larger quantities and use it in other recipes.
STORAGEBharwa 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 SUGGESTIONYou 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
%
Vitamin A
107
IU
2
%
Vitamin C
10
mg
12
%
Calcium
53
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.