Best 2 Indian Stuffed Eggplant Recipes

**Unveiling the Enchanting Flavors of Indian Stuffed Eggplant: A Culinary Journey Through Delightful Recipes**

Embark on a tantalizing culinary adventure with Indian stuffed eggplant, a captivating dish that blends bold flavors, vibrant spices, and the comforting embrace of tender eggplants. This article presents a treasure trove of recipes, each offering a unique interpretation of this beloved delicacy. From the classic Hyderabadi Bhareli Baingan, renowned for its aromatic blend of spices and minced lamb filling, to the vibrant Gujarati Bharwan Baingan, featuring a medley of vegetables nestled within roasted eggplants, these recipes showcase the diverse culinary heritage of India. Discover the secrets of creating the perfect stuffing, mastering the art of roasting eggplants, and assembling this delectable dish that is sure to impress family and friends alike.

Here are our top 2 tried and tested recipes!

STUFFED EGGPLANT (AUBERGINE) ( INDIAN )

Stuffed Eggplant (Aubergine) ( Indian ) image

This is stuffed eggplant made in Maharashtrian ( a state in western India) style. I had if first at my in-laws and then got a recipe online which I tweaked to our taste It is a lengthy process, but well worth it. Adjust seasonings according to your taste.

Provided by Sana7149

Categories Asian

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

4 small round eggplants
1 large onion
2 tablespoons vegetable oil
2 tablespoons desiccated coconut
3/4 cup roasted peanuts, coarsely chopped
1/4 cup sesame seeds
1 teaspoon coriander powder
1 teaspoon cumin powder
2 tablespoons garam masala
1/2 tablespoon tamarind paste
1/2 teaspoon jaggery
1 tablespoon chili powder
1/2 teaspoon turmeric powder
1 tablespoon ginger paste
1 tablespoon garlic paste
1/4 teaspoon asafoetida powder
salt

Steps:

Make a paste of all the ingredients for the stuffing.
Slit the eggplants from the middle into quarters such that they do not separate.
Stuff them with the paste.
Finely chop the onion and fry it in the oil.
Add the remaining stuffing ( if any ) to the oil.
Add the stuffed eggplants and add water to just to cover the top of the brinjals.
Cover and cook for about 15 mins or till the brinjals are soft.
Cooking time will vary depending on the size of the eggplants.

INDIAN STUFFED EGGPLANT

Indian Stuffed Eggplant image

A little tricky and time consuming, this dish is a sure show stopper! Similar to potato boats, only spicy instead of cheesy. This dish is totally vegetarian and can be vegan just be substituting veggie oil for the ghee. If you want it mild, don't add the curry or vindaloo spices. If you want some kick to it, add your favorite curry or vindaloo blend. Fantastic with chicken tikka masala and tabouleh!

Provided by Shana McCoy

Categories Side Dish Vegetables Eggplant

Time 35m

Yield 8

Number Of Ingredients 9

Ingredients

1 quart vegetable oil for frying
4 small eggplants, halved lengthwise
½ cup ghee (clarified butter)
1 large onion, finely chopped
2 cloves garlic, minced
2 teaspoons ground coriander
2 teaspoons vindaloo curry powder
1 teaspoon chili powder
1 teaspoon salt

Steps:

Scoop the inside out of the eggplant halves, leaving 1/4 inch of flesh attached to the skin. Roughly chop the removed eggplant, and set the shells aside.
Heat the ghee in a large skillet over medium heat. Cook and stir the onion and garlic until the onion has softened and turned translucent, about 5 minutes. Stir in the coriander, vindaloo powder, chili powder, and salt; continue cooking 2 to 3 minutes until the spices are very fragrant. Stir in the chopped eggplant flesh, and cook until very soft, mashing as you go. Pour in a little water if needed to keep the eggplant from burning. Keep the mashed eggplant hot over low heat.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Deep fry the eggplant halves in the hot oil until crisp, about 5 minutes. Drain upside-down on a paper towel-lined plate. Once drained, spoon in the reserved filling, and serve hot.

Nutrition Facts : Calories 263.8 calories, Carbohydrate 12.4 g, Cholesterol 32.8 mg, Fat 24.3 g, Fiber 6.6 g, Protein 2.2 g, SaturatedFat 9.4 g, Sodium 298.9 mg, Sugar 4.8 g

Tips:

To choose ripe eggplants, look for ones that are firm, heavy for their size, and have smooth, shiny skin.
Be sure to cut the eggplants into evenly sized pieces so that they cook evenly.
If you don't have any cumin seeds, you can use ground cumin instead. Just use half the amount since it is more concentrated.
If you want a spicier dish, you can add more chili powder or cayenne pepper.
Serve the stuffed eggplants with rice, yogurt, or naan bread.

Conclusion:

Indian stuffed eggplant is a delicious and hearty dish that is perfect for a vegetarian meal. It is easy to make and can be tailored to your own taste preferences. The combination of spices and vegetables creates a flavorful and satisfying dish that is sure to please everyone at the table. So next time you're looking for a new and exciting vegetarian recipe, give Indian stuffed eggplant a try. You won't be disappointed!