Stuffed eggplants ( Bharay baingan) are filled with a mixture made out of roasted onions and tomato paste with a lot of different roasted spices and shredded coconut.
There are several recipes for this. This is the shortest method that works for me and I hope it works for you too!
I make stuffed sweet peppers the same way also, just swap peppers with eggplants if you aren’t a huge fan of eggplants.
Once you have your ingredients ready , these are super easy to make . Great with rice or Naan , this a delicious vegetarian dish.
Ingredients:
- 16 mini eggplants ( you may find them at your local Pakistani/Indian/Asian store)
- 1 large onion
- 1 can of tomato paste, you can also use a small can of tomato sauce
- 1/2 cup tamarind paste
- 1/4 cup Jaggery or Brown sugar
- 2 teaspoon salt
- 2 teaspoons turmeric
- 2 teaspoons chili pepper powder
- 1/2 cup Oil
Ingredients for dry roasting:
- 1 cup shredded coconut (unsweetened)
- 1/2 cup peanuts
- 2 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 2 teaspoons black seeds
Directions:
- Using a sharp knife make a cut in eggplant half way but not taking it to the end of it and then make another cut crosswise similarly not taking it to the end so you easily fill them but their integrity remains.
- Cut onion and peel it . Now place it on a flat pan and fry roast it on medium heat until it is charred. Cool.
- In another frying pan , put all the ingredients listed for dry roast and roast them on low to medium heat until aromatic and coconut turns brown.
- Now in a blend , put tomato paste, charred roast, all the spices, the roasted ingredients and tamarind sauce and brown sugar.Taste test to see if it needs salt or more sugar tamarind paste.
For Assembly:
- Take a large pan and pour oil in it.
- Now fill this mixture in the eggplants using a tablespoon, it doesn’t matter if some of it pours out. Arrange in one layer in the pan. Repeat until finished. Now pour the remaining mixture on top and sprinkle with some salt.
- Cover the pan, and put it in on stove over medium heat until eggplants are cooked through oil separates from the gravy.They’ll be tender when a knife is inserted through. Arrange carefully in a platter. Enjoy !
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