A comforting stuffed aubergine recipe made with a flavorful spiced potato and aubergine filling, baked until tender and finished with the remaining masala. Serve hot with roti or paratha for a satisfying meal.
- Serves: 3 People
- Prep Time: 20 minutes
- Cooking: 55 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 3 whole small aubergines (baingan)
- 2 whole boiled potatoes
- 2 whole onions, finely chopped
- 2 whole tomatoes, chopped
- 2 whole green chillies, chopped
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 4 tablespoons cooking oil
- 2 teaspoons cumin seeds
- 4 small bay leaves
- 2 teaspoons asafoetida (hing)
- 1 teaspoon salt
- 1 teaspoon mango powder (amchur, optional)
- 2 teaspoons turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 2 tablespoons fresh coriander, chopped
For Dressing
Nutritional Information
-
Calories
315 kcal -
Fat
17 g -
Carbohydrates
36 g -
Protein
5 g -
Fiber
9 g -
Sugar
8 g -
Sodium
410 mg
Procedure
-
10 minutesMark As Complete
Prepare the aubergines
Trim the stem ends from the aubergines and carefully scoop out the soft flesh, leaving a sturdy shell for stuffing. Reserve the removed flesh for the filling. Set the hollowed aubergines aside while preparing the masala mixture.
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10 minutesMark As Complete
Cook the base
Heat the oil in a large pan over medium heat. Add the cumin seeds and bay leaves, then stir in the chopped onions. Cook until lightly browned before adding the asafoetida, salt, ginger, and garlic. Mix well so the aromatics become fragrant without burning.
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10 minutesMark As Complete
Build the filling
Add the chopped tomatoes, green chillies, mango powder, and turmeric. Cook until the tomatoes soften and begin releasing oil. Add the boiled potatoes and mash them into the mixture, then stir in the reserved aubergine flesh. Cover and cook for about five minutes until the aubergine softens.
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5 minutesMark As Complete
Finish the stuffing
Remove the lid and stir in the chopped coriander, ground coriander, and garam masala. Mix thoroughly so the spices are evenly distributed. Turn off the heat and allow the filling to cool enough to handle comfortably before stuffing the aubergines.
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10 minutesMark As Complete
Stuff the aubergines
Fill each hollowed aubergine firmly with the prepared mixture, pressing the filling down so it reaches the bottom. Replace the tops and secure them with toothpicks to prevent the filling from escaping during baking.
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50 minutesMark As Complete
Bake and serve
Line a baking dish with foil, lightly oil the aubergines, and cover the dish with foil. Bake in a preheated 200°C oven for 45 minutes. Spoon the remaining filling around the aubergines, cover again, and bake for another 5 minutes. Remove the toothpicks before serving with roti or paratha.
