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.
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
- Wash the eggplants and make a slit in the center, keeping them whole.
- In a bowl, mix yogurt, chopped nuts, ginger-garlic paste, cumin seeds, coriander powder, turmeric powder, red chili powder, garam masala, and salt.
- Stuff the eggplants with the yogurt and nut mixture.
- Heat oil in a pan and add the chopped onions. Saute until golden brown.
- Add the chopped tomatoes and cook until they turn soft.
- 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.
- 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