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stuffed eggplant recipe

Stuffed Eggplant (Bharela Ringan Nu Shaak)

Safiya | FeastwithSafiya
This recipe is moderately spicy, sweet and nutty. Super easy to whip up and makes a great meal for Vegan, Vegetarian, Gluten-Free, and Dairy Free diets.
5 from 1 vote
Prep Time 15 mins
Cook Time 6 mins
Total Time 21 mins
Course Appetizer, Main Course, Side Dish
Cuisine Indian
Servings 5
Calories 528 kcal

Equipment

Instant Pot

Ingredients
  

  • 1 ½ pounds baby Eggplant , approximately 15 to 18
  • ¼ cup raw Peanut , or roasted unsalted peanuts
  • 3 tablespoons Sesame Seeds
  • ¼ cup Oil
  • 2 tablespoons Garlic paste , or grated
  • 1 tablespoon Ginger paste , or grated
  • 1 teaspoon Jaggery , about ½ inch piece
  • ½ cup Water
  • ½ teaspoon Cumin seeds
  • 1 tablespoon Fennel seeds optional
  • 1 ½ teaspoons Coriander powder
  • 2 teaspoons Kashmiri chili powder
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Salt or to taste
  • 1-2 raw Green Chilies , optional
  • 2 tablespoons chopped Cilantro

Instructions
 

  • Roast raw peanuts in a skillet on low-medium heat until the skin darkens slightly. Takes about a minute to a minute and a half. Cool it down and peel the peanut skin off.
  • Coarsely grind roasted peanuts and sesame seeds in a spice grinder, food processor, or Mortar.
  • In a medium bowl, combine the peanut-sesame mixture, ginger-garlic, chili powder, cumin-coriander powder, turmeric, jaggery, tablespoon of oil, and salt. Set it aside.
  • Wash the eggplants thoroughly under running water and pat them dry. Trim the crown.
  • Create one horizontal and one vertical slit ¾ way from the bottom of the eggplants. The crown should remain attached.
  • Fill in ½ teaspoon to teaspoon Masala(spice mixtures) with the hand or with the help of a butter knife in the eggplants. Do not over-fill the spices.
  • Heat the rest of the oil in an instant pot on a medium saute setting or a large heavy bottom pan. Add cumin seeds. Once it starts to change color, add eggplants and cook for about 1 minute to brown the skin.
  • Add any remaining Masala and fennel seeds. Saute until spices are fragrant. Add water and mix gently.
  • Pressure cook on the low-pressure setting for 6 minutes. Release the pressure. Garnish with cilantro.
  • Serve it hot with Indian Roti(flatbread), or just dive in with your favorite carb.

Notes

If you don't have an Instant Pot, cook the eggplants in a heavy bottom pan.
  • Follow the above instructions. Cover the lid and cook on low for 20 minutes. Uncover if the eggplants are tender and fully cooked and no excess water left then turn the heat off.
  • Cover and cook for an additional 5 minutes if needed. Add a tablespoon or two of water if needed for additional cooking.

Nutrition

Calories: 528kcal
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