Bharwa Baingan (Stuffed Eggplant)

Prep Time 15

Cook Time 25

Total Time 40

Servings 4

Ingredients

8 small round eggplants
2 medium onions (finely diced)
2 large tomatoes (diced)
1 tsp salt (or to taste)
4 tbsp cooking oil (to fry the masala mixture)
2 tbsp cooking oil (to cook the eggplants)

Masala Mixture

¼ tsp tumeric powder
1 tsp cumin powder
½ tsp garam masala
¼ tsp red chili powder (or to taste)
1 tbsp green cilantro (chopped)

Instructions

Prepare Ahead

Wash the eggplants. Leaving a small portion of the stalk intact, make a crisscross cut at the rounded edge, splitting the eggplant into four parts held together by the stalk. Set aside.

To Cook

Heat 2 tbsp oil in Wok or skillet.
Add the onions and fry onions till ¾ brown.
Add all the masala mixture, and fry for a few more minutes until fragrant.
Add the chopped tomatoes and sauté until they start to curl, and the oil starts to surface on the edges of the pan.
Pour the masala mixture into a bowl and cool until it is easier to handle.

To Stuff the Eggplant

Using a teaspoon, stuff the inside of the eggplants with masala mixture.
Heat another 2 tbsp oil in the same wok or pan.
Add the stuffed eggplant.
Sprinkle about 3-4 tablespoons of water over the eggplants.
Cover and cook on low heat till tender, stirring occasionally, and carefully so that the eggplants don't break apart, until done. Approximately 15 minutes.
Garnish with Cilantro.

Notes

Goes well with a dal and rotis or tortillas, or dal and rice. I enjoy it on toast, too.

Variations:

1. If you're pressed for time, just rub the eggplant with the masala. Sauté the onions and tomatoes, and then toss in the eggplant and follow the recipe.

2. Omit the onions and tomatoes. Add ½ teaspoon of amchur (mango powder, available at any Indian grocery store) to the masala. Then rub the masala and salt on the inside of the eggplants and cook them as per the recipe.

Course: Main Course, Side Dish

Cuisine: Indian

Keyword: baingan, eggplant