Stuffed Aubergines
Bharwan baingan is an Indian vegetable dish where the aubergine skin is used as a shell for its own spiced filling. The aubergines are halved, baked until tender, and the flesh is scooped out and mixed with fried onion, garlic, coriander seeds, and chilli. The mixture is returned to the empty skins and served as a starter or side dish.
Stuffed vegetables are a standard part of Indian cooking, and the aubergine suits the purpose well – the soft flesh breaks down easily and absorbs the flavours, while the skin holds its shape during baking. The dish is satisfying but light, and fits into a larger Indian meal with rice, dal, and bread.
Ingredients
Serves 4–6
- 4–6 aubergines, halved lengthways
- 100 ml water
- 1 bay leaf
- 3 tbsp ghee (or vegetable oil)
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tsp coriander seeds
- 1 tsp chilli powder
- 1 tsp lovage seeds (optional)
- 1 tsp salt
- coriander leaves, to garnish
- dried red chilli, chopped, to garnish
Directions
Preheat the oven to 320°F (160°C).
Lay the halved aubergines in an ovenproof dish, cut side up. Pour in the water, add the bay leaf, and cover the dish tightly with foil.
Bake for 25 minutes, or until the flesh is completely soft. Remove and leave to cool until you can handle them.
Heat the ghee or oil in a sauté pan over low heat. Fry the onion and garlic for 4–5 minutes until soft and translucent without colouring.
Crush the coriander seeds roughly in a mortar. Add them to the onion mixture along with the chilli powder, lovage seeds if using, and salt. Stir and fry for another 2–3 minutes until the spices release their fragrance.
Lift the aubergines out of the baking liquid and pat dry with kitchen paper. Scoop out the flesh with a teaspoon, keeping the skins intact. Mash the flesh roughly with a fork.
Add the flesh to the pan with the spice mixture. Stir and fry for 2–3 minutes until well combined and any excess moisture has cooked off.
Switch the oven to the grill setting. Place the empty skins on a baking tray and grill for 5 minutes until dry inside.
Fill the skins with the aubergine mixture. Arrange on a serving dish, scatter with coriander leaves and chopped dried chilli, and serve.
Notes
Active time about 20 minutes, baking and frying time about 35 minutes.
Lovage seeds are not always easy to find. If you do not have them, leave them out – the dish works fine without them. A small pinch of cumin or turmeric can be added instead if you want more depth in the spice mixture.
The filling can be made a couple of hours ahead. Keep the skins and filling separate, and assemble just before serving so the skins do not go soggy.
See Also
Cucumber Raita (Kheera Raita)
Mint Raita
Green Chutney
