Stuffed Eggplant (exquisite Bagara Baingan)
Stuffed Eggplant, also known as Bagara Baingan, is a popular dish from the Hyderabadi cuisine. This exquisite recipe features tender eggplants stuffed with a flavorful blend of spices, nuts, and herbs, creating a rich and aromatic dish that is sure to impress.
Ingredients
- 4 small eggplants
- 1/2 cup roasted peanuts
- 2 tablespoons sesame seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon tamarind paste
- 2 tablespoons coconut or vegetable oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Wash and pat dry the eggplants. Make a deep cross-shaped incision in each eggplant, keeping the stems intact.
- In a blender, combine the roasted peanuts, sesame seeds, cumin seeds, coriander powder, turmeric powder, red chili powder, tamarind paste, and salt. Blend to a coarse paste.
- Stuff the spice mixture into the slits of the eggplants, using up all the mixture.
- Heat oil in a pan over medium heat. Add the stuffed eggplants and cook for 2-3 minutes.
- Reduce the heat, cover the pan, and let the eggplants cook for 15-20 minutes, or until they are tender, turning occasionally.
- Garnish with fresh cilantro and serve hot with rice or roti.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 15g
- Protein
- 5g
- Fat
- 12g
Supplies
Frying Pan Blender
Tools
Knife Cutting Board
Serving suggestions
Serve the Stuffed Eggplant with fragrant basmati rice, naan, or roti for a complete meal.
Tips & tricks
For a richer flavor, you can also add a tablespoon of desiccated coconut to the stuffing mixture.
Cost
$10