|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 55g||20%|
|Dietary Fiber 15g||55%|
|Total Sugars 22g|
|Vitamin C 8mg||38%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Indian eggplant recipe, Bharvaan Baingan, is made with baby eggplants that are stuffed with a delicious, tangy spice mix of coriander, cumin, turmeric, chili powder, garlic powder, dried coconut, garlic, and tamarind paste. They are then cooked in oil with mustard seeds, red chilies, and curry leaves until the eggplants are tender and done. A mouthwatering easy-to-cook dish that is vegetarian and vegan, too.
Small baby eggplants are used in this dish and there is no need to peel or remove the seeds. You can find eggplant in the grocery store or at farmers' markets. This vegetable does not store very long and it is best to plan to use them quickly.
Serve this eggplant recipe with plain white rice and lehsuni daal (garlic-flavored yellow lentils) or kachumber salad.
6 baby eggplants, stalk trimmed and partially slit into quarters
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
3 tablespoons grated dried coconut
1 teaspoon finely chopped garlic
1 teaspoon tamarind paste
3/4 teaspoon black mustard seeds
6 to 8 curry leaves
2 dried red chilies
1 dash salt, or to taste
3 to 4 tablespoons vegetable oil, or canola or sunflower oil
Cilantro leaves, for garnish
Gather the ingredients.
Place coriander, cumin, turmeric, chili powder, dried coconut, and chopped garlic in a bowl and mix until combined.
Add the tamarind paste to the spice mix a little at a time to get a thick paste. Add salt to taste and mix well.
Fill the slits in the eggplants with this spice paste. Set them aside.
Heat the oil in a pan (on a medium flame) till hot. Add the mustard seeds, dry red chilies, and curry leaves and cook till spluttering stops. Add the eggplants and gently stir.
Cook till the eggplants are done. Stir occasionally, but do it gently, so as to avoid knocking the filling out of the eggplants.
Garnish with fresh cilantro leaves and serve with plain white rice and lehsuni daal (garlic-flavored yellow lentils) if desired.
Scale this recipe up or down, depending on how many servings you need.
How to Store
While it is best to eat these on the day they are made, any leftovers should be wrapped up tightly in plastic wrap or put in an airtight container and stored in the refrigerator for up to three days. Keep in mind eggplant tends to get mushy when reheated.
What does baingan mean?
Baingan is the Hindi term for eggplant.
Are there other names for eggplant?
Eggplant, which is part of the nightshade family of vegetables, has a number of names. It is called aubergine, Guinea squash, and in South Asia and South Africa, it is more commonly called brinjal. It is popular in Indian cuisine and a native to India.