Snack · Indian · 20 min
Bharva Baingan (Stuffed Eggplant)
- Calories
- 510
- Protein
- 22g
- Carbs
- 34g
- Fat
- 28g
Ingredients
- 519.2 g small Indian eggplants
- 55.2 g chicken breast
- 1.7357 tbsp ghee
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 0.5 tsp turmeric powder
- 0.5 tsp garam masala
- 0.25 tsp salt
- 2 tbsp water
Method
- 01Wash the small Indian eggplants and trim off the stem caps. Make two perpendicular vertical cuts down each eggplant, cutting about three-quarters of the way down to create four connected petals, keeping the base intact.
- 02In a medium mixing bowl, combine the pre-cooked finely diced chicken breast, cumin seeds, ground coriander, turmeric powder, garam masala, and salt. Mix thoroughly to evenly distribute the spices throughout the chicken.
- 03Carefully gently prize open the slits of each eggplant and stuff the seasoned chicken mixture inside, pressing firmly to pack the cavity.
- 04Heat the ghee in a wide non-stick pan over medium heat. Place the stuffed eggplants cut-side up into the hot pan.
- 05Add the 2 tablespoons of water around the base of the pan. Cover tightly with a lid, reduce the heat to low, and steam for 15-20 minutes until the eggplants are completely tender to the tip of a knife and the chicken filling reaches an internal temperature of 165°F (74°C). Add a splash more water if the pan dries out during cooking.
- 06Carefully transfer the tender stuffed eggplants to a plate and serve warm.
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