snack

Bharva Baingan (Stuffed Eggplant)

Name: Bharva Baingan (Stuffed Eggplant)
Ingredients: 2 medium (about 6 oz / 170g total) Small Indian eggplants (baingan); 4 oz (113 g) Cooked chicken breast, finely diced; 1 tbsp (15 ml) Ghee (clarified butter); 1 tsp Cumin seeds; 1 tsp Ground coriander; 1/2 tsp Turmeric powder; 1/2 tsp Garam masala; 1/4 tsp Salt; 2 tbsp (30 ml) Water

Nutrition

505

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(9)

Small Indian eggplants (baingan)2 medium (about 6 oz / 170g total)

Cooked chicken breast, finely diced4 oz (113 g)

Ghee (clarified butter)1 tbsp (15 ml)

Cumin seeds1 tsp

Ground coriander1 tsp

Turmeric powder1/2 tsp

Garam masala1/2 tsp

Salt1/4 tsp

Water2 tbsp (30 ml)

Instructions

Prepare the eggplants: Wash the eggplants and trim off the stems. Make a cross-shaped slit in each eggplant, cutting about three-quarters of the way down, to create four petals. Do not cut all the way through.

Prepare the filling: In a bowl, combine the finely diced cooked chicken breast, cumin seeds, ground coriander, turmeric powder, garam masala, and salt. Mix well.

Stuff the eggplants: Carefully open the slits in the eggplants and spoon the chicken filling into each one, pressing gently to pack it in.

Sauté the eggplants: Heat the ghee in a wide, non-stick pan or a heavy-bottomed pot over medium heat. Once the ghee is hot, carefully place the stuffed eggplants into the pan, cut-side up.

Cook and steam: Add the 2 tablespoons of water to the pan. Cover the pan tightly with a lid and reduce the heat to low. Let the eggplants steam and cook for about 15-20 minutes, or until they are tender and the filling is heated through. Check occasionally and add a splash more water if the pan becomes too dry.

Serve: Carefully remove the Bharva Baingan from the pan. Serve hot as a flavorful and protein-rich snack.