Simple Gluten Free Kitchen

Masala bharay baingan/Dry Masala Stuffed Eggplants

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Do you love eggplants? Well I do. I love for the variety of ways it can be cooked – stuffed, roasted, grilled, sautéed, stir-fried, and in curries and spreads.  Eggplants come in many shapes, sizes and colors. In terms of taste they are all very similar,  only the texture and degree of bitterness varies somewhat.  Today’s recipe uses baby eggplants.  They are small and round about the size of a hen’s egg.  They have more tender and mild flesh, and can be eaten whole, skins and all.  Stuffed with dry spices and cooked to perfection, this recipe is such a cute and tasty way to serve one of my favorite veggie and is quite simple and easy to do.

Update September 23, 2023 : I hope you like this recipe and thank you for taking the time to visit me. I have shared a video on my YouTube if you would like to check it out.

 

 

Begin by  mixing  all the ground spices in a bowl.  I have used fennel seeds along with coriander seeds in this recipe, fennel seeds give little extra flavor and taste to this dish and is very good for digestion. This dish is really hot and spicy, although the tartness and acidity of amchur (dried mango powder) balances the spiciness  but it is still hot for some. So,  adjust the spices according to your personal preferences.

Wash eggplants, pat dry and then cut crosswise leave the cap and stem attached.  It’s not edible but for presentation purpose it is important to maintain their original shape as much as possible. Pick one eggplant and stuff about 2 teaspoon of the filling into the slits, across both the cuts. There will be some masala left after you have stuffed all the eggplants , just save that to sprinkle on top of the dish or use it in another dish later. I usually add it to sautéed potatoes or okra. You can refrigerate this masala for 4-5 days (make sure cilantro is completely dry to avoid  mold). When you are done stuffing all eggplants, bake them in the oven or you can pan fry on stove top.  My preferred method is the oven because that way you can use less fat and still get great tasting dish.

 

masaldaar bharwan baingan 1 (U.P. style)

 

This is one of those dishes that I make when I have friends who cannot eat onion and garlic. It’s naturally vegan and is best served with steamed rice and lentil or curry. Definitely a must try for all those eggplant lovers out there.

So let’s get to the recipe.

 

bharwan baingan UP style with rice and daal

 

Step wise bharwan baingan

 

Print
Masala bharay baingan/Dry Masala Stuffed Eggplants

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

An awesome recipe of stuffed baby eggplants with Indian spices.

Ingredients

  • 15-18 baby eggplants (depends on the size)
  • 1 1/2 tbsp. red chili powder
  • 1 1/2 tbsp. amchur (dry mango powder)
  • 1/2 tsp turmeric powder
  • 1/2 tbsp. lemon juice
  • 3/4 tbsp. salt
  • 1.5 tbsp. coarse fennel powder
  • 2 tbsp. coriander powder
  • 1/2 cup cilantro, chopped
  • 5 tbsp. oil

Instructions

  1. Mix fennel powder, salt, red chili powder, salt, turmeric, amchur and coriander powder in a bowl. Set aside
  2. Wash eggplants and pat dry them with a kitchen cloth.
  3. With a sharp knife cut them crosswise until you're 1/4 " from the cap and stem.
  4. Add 2 tbsp. oil and lemon juice in the spices and mix. Next add cilantro and mix well.
  5. Pick one eggplant and stuff with prepared spice mix. (about 2 tsp in each).
  6. Prepare all the eggplants in the same way and arrange in a glass baking dish.
  7. Add 3 tbsp. water with the remaining oil. Sprinkle over eggplants.
  8. Bake in the center at 400°F oven for 35 minutes or until done. For first 25 minuted cook them, uncovered, flip half way through.
  9. Bake them covered with aluminum foil, for additional 10 minutes..
  10. Serve with steamed rice and lentil.
https://www.simpleglutenfreekitchen.com/2016/04/masala-bharay-baingan.html

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Reader Interactions

Comments

  1. I love eggplants, and somehow have not cooked it for a while…like the idea of the baby eggplants, especially the stuffed ones…sound and look delicious Balvinder.
    Have a great week 🙂

    Reply

  3. I’ve never had baby eggplants and I love that you bake this! My sister doesn’t like a lot of onion so this is nice and makes a great side dish for summer barbecues, which I’m definitely thinking about already. Looks delicious, my friend.

    Reply

  4. I haven’t tried these masala baingan, but they look fantastic. I love the spices and especially the amchur, my mouth is watering just thinking about it!
    And I love that you can bake them.

    Reply

    • Hi Shumaila, When I was little I wasn’t an eggplant lover either but my mother made sure that we eat little bit like chutney just to develop liking. I guess that helped and now I love it especially these babies.

      Reply

  12. I absolutely love aubergines, but I never saw such little cutties around here, I’d love to try them. Do they taste like regular eggplants?

    Reply

  15. yes i absolutely do love eggplants. so delicious in so many ways, as you say. these small ones are so cute. I mash them and make little balls from the flesh, and fry them. yum cheers sherry

    Reply

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