Bharwa Baingan

I’ would be delighted to share with you a delicious recipe called Bharwa Baingan, or Stuffed Eggplants. This fabulous dish is a creation of my very own talented mother, and let me tell you, it is an absolute delight! The recipe is incredibly simple, making it a breeze to prepare. Just toss all the ingredients together in a pan and let it simmer gently. This slow-cooking method truly enhances the magnificent flavors, resulting in a culinary masterpiece that will leave your taste buds tingling with excitement. So go ahead and give it a try, I promise you won’t be disappointed!

Ingredients for bharwa baingan

Eggplants
I used small purple color eggplants for this recipe that I had from my garden. Try to find the smaller version from desi or Chinese stores because they give the best flavors. Larger size eggplants will not give the same taste and take more time to cook.

Onion
The masala or filling that we prepare by finely chopping onions in a food processor lends a subtly tangy flavor to this recipe, combined with a harmonious blend of other spices. While I opted for a yellow onion, you can also use a red onion as a suitable alternative.

Tomatoes
Tomatoes are essential ingredients for this recipe. It is recommended to select tomatoes that exhibit a tangy and tender texture.

Spices
Pakistani and Indian curries have common spices such as salt, red chilies, turmeric, and coriander seeds. Coriander seeds give this recipe a freshness and unique flavor. Crush the coriander seeds a little before adding to the spice mix. Add coriander seeds to a bowl and use a spoon to crush them, or old school style, crush them between your palms to release their aroma.

How to serve bharwa baingan or stuffed eggplants

Stuffed eggplants cook low and slow, creating a delicious combination of all the spices and herbs. Punjabi bharwan baingan pairs well with plain white rice, roti, paratha, or puri. You can even enjoy it as an appetizer with some chips.