Bharwa baigan | by Meenu Gupta

Bharwa Baingan/ Stuffed Eggplant

Bharwa Baingan (भरवां बैंगन) or Stuffed Eggplant is a great side dish which tastes heavenly without use of much oil. If you have some unexpected guests for lunch/dinner, this is a quick dish to prepare and impress your guests with your cooking skills.

Prepration time: 15 minutes

Cooking time: 15 minutes

Serving: 4-5

bharwa baingan - stuffed eggplant
bharwa baingan – stuffed eggplant
stuffed aubergine recipe at by meenu gupta
Stuffed Aubergine


  • Eggplant/Baby Aubergines/Baigan :  8-10
  • Onion – 1 medium sized
  • Coriander Powder – 1 tablespoon
  • Fennel powder – 1/2 tablespoon
  • Roasted cumin(slightly coarse)  – 1.5 teaspoon
  • Amchur/Anardana powder – 1 Teaspoon
  • Red chilli powder – 1/2 teaspoon
  • Black pepper powder – 1/3 teaspoon
  • Garam masala – 1/2 teaspoon
  • Salt – 1 teaspoon or according to your taste
  • Oil – 1.5 tablespoon
  • Chopped Green coriander for garnishing
bharwa baingan recipe|
Bharwa Baingan


First of all wash and pat dry all the eggplants. Now make slit in them one horizontally and one vertically making a + sign in them. Please refer to the picture below.  Chop the onion. 

bharwa baigan recipe at


stuffed aubergine| Stuffed brinjal| bhara Baigan| by meenu Gupta

aubergine for stuffed aubergine at
Bharwa baingan – stuffed eggplant

Now take a bowl and mix all the spices listed above and mix well. Now with the help of a spoon or butter knife stuff  this mix masala into the slits of eggplants. Stuff all the eggplants like this. Keep the leftover masala aside.

Masala for Bharwa Baingan | by meenu gupta
Masala for Stuffed Eggplant

bharwa baigan| stuffed brinjal| stuffed aubergine | stuffed eggplant | by meenu gupta

Take a wide Pan/Kadhai and heat oil in it and then add onion. Sauté till they turn light brown. Now add the leftover masala and sauté for 1 minute. Finally place the eggplants one by one into the pan/Kadhai.

making of bharwa baigan at

Keep the flame to low-medium  and cover the Pan/Kadhai with lid and cook it for 7-8 minutes. Now open the lid and turn the eggplants. Cover it and let it cook it for 6-7 minutes.

stuffed eggplant |
Stuffed Eggplant

Once its all cooked, switch off the flame. Garnish with Chopped green coriander and serve.

stuffed aubergine| by meenu gupta
Stuffed Eggplant

Enjoy with bread of your own choice.

Key Notes:

  • Don’t overstuff the masala while stuffing the eggplants. Just 1/2 teaspoon to each eggplant is more than enough.
  • Just slit the eggplants to their 3/4 size. this way they will not break while cooking.
  • Restrain from adding any water whilst cooking and turn them very softly. This way they will not turn mushy and the masala will remain intact.
  • You can add 1/2 teaspoon of either mint or kasuri methi to the masala while stuffing the eggplant. this gives an added extra flavour to the bharwa baingan.



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