Stuffed Eggplant (dum Baingan)

Stuffed Eggplant, also known as Dum Baingan, is a classic dish from Mughlai cuisine that features tender eggplants stuffed with a flavorful mixture of spices, nuts, and creamy yogurt. This dish is a perfect combination of rich and aromatic flavors that will surely delight your taste buds.

Stuffed Eggplant (dum Baingan)

Ingredients

  • 4 small eggplants
  • 1 cup yogurt
  • 1/2 cup chopped mixed nuts (cashews, almonds, and pistachios)
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 teaspoons ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 2 tablespoons oil
  • Fresh cilantro for garnish

Instructions

  1. Wash the eggplants and make a slit in the center, keeping them whole.
  2. In a bowl, mix yogurt, chopped nuts, ginger-garlic paste, cumin seeds, coriander powder, turmeric powder, red chili powder, garam masala, and salt.
  3. Stuff the eggplants with the yogurt and nut mixture.
  4. Heat oil in a pan and add the chopped onions. Saute until golden brown.
  5. Add the chopped tomatoes and cook until they turn soft.
  6. Place the stuffed eggplants in the pan and cover with a lid. Cook on low heat for 30-35 minutes, or until the eggplants are tender.
  7. Garnish with fresh cilantro and serve hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
8g
Carbohydrates
20g
Fat
15g

Supplies

Frying pan Cutting board Knife Bowl

Tools

Lid for the pan Spatula

Serving suggestions

Serve the Stuffed Eggplant with naan or steamed rice for a complete meal.

Tips & tricks

Make sure to choose small and tender eggplants for this recipe to ensure they cook evenly and become soft and delicious.

Cost

$10