Stuffed eggplants or baigan

    40 mins

    Stuffed eggplant is a very beautiful looking dish and it tastes great too. Once it is cooked, it is very crispy on the outside and creamy and delicious on the inside. Serve with rice of paratha.

    1 person made this

    Serves: 4 

    • 1 cup crushed peanuts
    • 2 teaspoons red chili powder
    • 1 teaspoon haldi (turmeric) powder
    • 1 teaspoon garam masala powder salt
    • 2 tablespoons chopped coriander leaves
    • 2 teaspoons cumin seeds
    • 3 to 4 baigan ( eggplants)
    • 2 cups water or as needed to soak eggplants
    • 3 tablespoons olive oil (or preferred oil)
    • 2 cups chopped onions
    • 1 tablespoon chopped tomatoes

    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. To make filling: mix crushed peanuts, half of red chili haldi and garam masala powders, salt, coriander leaves and 1 teaspoon of cumin seeds.
    2. Cut each eggplant from the center in 2 diagonals to make 4 petal like slits. Soak each eggplant in salt water for 2 minutes.
    3. Now stuff the eggplants with the filling. Tie the split open eggplant with a clean thread lightly so that the filling does not come out.
    4. Heat a pan with soybean oil, add cumin seeds, onions and tomatoes. Stir and fry for a bit and then add rest of red chili, haldi and garam masala powders, salt and water and mix all the ingredients together.
    5. Now add the stuffed eggplants on to the pan. Fry the eggplants slightly until they get a little soft.

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