Stuffed Brinjal Recipe – Besan & Spice Filled Indian Eggplant

Last Updated on 2 months by Neha Deshmukh

Stuffed Brinjal Recipe – Besan & Spice Filled Indian Eggplant

Hey everyone! Today, I’m sharing a recipe that’s been a family favourite for years – Stuffed Brinjal, or Bharwa Baingan as my grandmother used to call it. It’s a wonderfully flavourful dish, packed with spices and incredibly satisfying. Honestly, there’s something so comforting about a perfectly cooked, spice-filled brinjal. Let’s get cooking!

Why You’ll Love This Recipe

This stuffed brinjal recipe is more than just a dish; it’s a little piece of Indian home cooking. It’s relatively easy to make, even if you’re new to Indian cuisine, and the flavours are just incredible. The soft brinjal, combined with the aromatic besan and spice filling, is a match made in heaven. Plus, it’s a great way to get your veggies in!

Ingredients

Here’s what you’ll need to make this delicious stuffed brinjal:

• 8-10 small brinjals
• ¼ cup besan (chickpea flour) – about 30g
• ¼ teaspoon cumin seeds – about 1g
• ¼ teaspoon hing (asafoetida) – about 0.5g
• ½ teaspoon salt – about 2.5g
• 2 teaspoons red chilli powder – about 8g
• 2 tablespoons peanut oil – about 30ml

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Besan (Chickpea Flour) – A Protein Powerhouse

Besan is the star of our filling. It not only binds everything together but also adds a lovely nutty flavour and a good dose of protein. You can find it in most Indian grocery stores, and increasingly in well-stocked supermarkets.

Hing (Asafoetida) – The Secret Umami Ingredient

Don’t skip the hing! It might smell a little…interesting on its own, but it adds a wonderful savoury, umami flavour to the dish. A little goes a long way. If you’re unsure, start with a tiny pinch.

Brinjal Varieties – Choosing the Best for Stuffing

Smaller, slender brinjals work best for stuffing. They’re easier to handle and cook more evenly. I prefer the Indian variety, but you can also use Italian or Chinese eggplants if that’s what you can find.

Regional Spice Variations

Every family has their own twist! Some people add a little turmeric, coriander powder, or even a touch of garam masala to the filling. Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get down to business!

First, give those brinjals a good wash and carefully cut off the tops. Then, make a cross-shaped cut from the top, stopping about ¾ of the way down – you want to create a pocket for the filling.

Next, in a bowl, mix together the besan, cumin seeds, hing, salt, and red chilli powder. This is our flavour bomb!

Now, carefully stuff the masala mixture into the brinjals using a spoon. Don’t be shy, but don’t overstuff them either – you want to be able to close the cuts gently.

Heat the peanut oil in a flat pan (a tawa is ideal) on low flame. Arrange the stuffed brinjals evenly in the pan.

Here’s a trick my mom taught me: cover the pan with a lid, and pour a little water on top of the lid. This helps to steam the brinjals and ensures they cook through beautifully. Cook for 15-20 minutes, turning the brinjals every 3-4 minutes to ensure even cooking.

Finally, turn off the heat and let the brinjals rest, covered, for another 10 minutes before serving. This allows the flavours to meld together. Serve hot with rice or roti!

Expert Tips

• Don’t overcrowd the pan: Cook the brinjals in batches if necessary.
• Low and slow is key: Cooking on low heat prevents the brinjals from burning and ensures they cook through.
• Check for doneness: The brinjals are done when they’re soft and easily pierced with a fork.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Confirmation: Besan is naturally gluten-free, so this recipe is perfect for those avoiding gluten.
• Spice Level Adjustment – Mild to Fiery: Adjust the amount of red chilli powder to your liking. For a milder flavour, use ½ teaspoon. For a fiery kick, go up to 3 teaspoons!
• Festival Adaptation – Janmashtami Special: This dish is often made during Janmashtami, a Hindu festival celebrating the birth of Lord Krishna. It’s considered a particularly auspicious offering.

Serving Suggestions

Stuffed brinjal is fantastic with a simple bowl of steamed rice. It also pairs beautifully with roti or paratha. A side of cooling raita (yogurt dip) is always a good idea!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

FAQs

What type of brinjals work best for stuffing?

Smaller, slender brinjals are easiest to stuff and cook evenly.

Can I make this recipe ahead of time?

You can stuff the brinjals ahead of time and store them in the refrigerator for a few hours before cooking.

How can I adjust the spice level?

Simply adjust the amount of red chilli powder!

What is hing and where can I find it?

Hing is asafoetida, a resin with a pungent smell. You can find it in Indian grocery stores, or online.

Can I bake these stuffed brinjals instead of frying?

Yes! You can bake them at 180°C (350°F) for about 30-40 minutes, turning halfway through. They won’t have the same slightly smoky flavour as fried brinjals, but they’ll still be delicious.