Stuffed aubergines, bharwan baingan or as we say in Marathi, ‘bharleli vaangi’ are delicious whichever name you choose. My aubergine averse better half is now a convert, thanks to this recipe.
I may be a weekend baker but the rest of the week I tinker around in my kitchen to feed the family.
This recipe can be oven baked but for best results, I recommend a sauté pan and maybe 5 mins in the oven to finish it off. So, it still fits in this blog! 😉
Onwards and forwards!
Choose small, firm and gleaming aubergines and you can’t go too wrong. The small rounds ones work just as well but my personal favourites are the slim and tapered variety for best results in the sauté pan.
6-8 small aubergines, slit lengthwise up to the stem, but not entirely
1 ½ tsp turmeric
1 ½ tsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder
Salt to taste
2-3 tbsp fried onions, patted dry
2-3 tbsp crisp bread crumbs (Panko bread crumbs work best)
2-3 tbsp fresh chopped coriander
1 tbsp sunflower oil
1. Marinade the slit aubergines with salt, turmeric, chilli powder, coriander and cumin powders. Keep aside for 20-30 minutes.
2. Make the stuffing with the fried onions, bread crumbs, chopped coriander.
3. Stuff the aubergines with the mixture as mentioned in step 2.
4. Heat the oil in a sauté pan until it is really hot but not smoking.
5. Add the stuffed aubergines and leave them uncovered until the aubergines start to brown. Turn regularly so that you have aubergines that are evenly browned.
6. Cover the sauté pan for 10-12 minutes until the aubergines are cooked through.
7. Uncover the pan and cook till the aubergines turn crisp.
8. Turn off gas.
9. Finish with a garnish of fresh coriander and maybe, a squeeze of a lemon.
Serve hot and while the stuffing is still crisp.
This goes really well with dal and rotis or even as a side dish with a hearty soup.
The colours remind me of home and sunshine and the photos are making me hungry, again.
Enjoy and do drop me a line to let me know what you think!