Stuffed Eggplant Recipe | You'll never fry an eggplant again | Bharwa Baingan Recipe

mustard oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat profile.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley provides a similar flavor and is often more accessible.

sesame seeds

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are commonly available and less expensive.

coconut

🥗Healthier: almond flour

💰Cheaper: shredded wheat

Almond flour adds a nutty flavor while being lower in carbs.

Cut the tops off the eggplants and slit them lengthwise without cutting all the way through.

Sprinkle salt on the eggplants and let them sit for 15-20 minutes to draw out moisture.

Prepare the stuffing by mixing breadcrumbs, cumin powder, turmeric powder, red chili powder, garlic paste, black pepper, and chopped onions in a bowl.

Add water to the mixture to achieve a good consistency and mix well.

Dry the eggplants using a paper towel after they have rested.

Brush cooking oil on a hot skillet and fry the eggplants for 1 minute on each side until they are slightly soft.

In a separate pan, heat cooking oil and add garlic paste, then add chopped tomatoes and tomato paste, cooking for 1-2 minutes on low flame.

Add water and salt to the tomato mixture and cook for 3-4 minutes until the sauce thickens.

Assemble the stuffed eggplants with the tomato sauce and bake in a preheated oven at 350°F for 15-20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens