Spiced Grilled Stuffed Eggplant

Bharwa Baingan or stuffed eggplant is a traditional Indian dish typically served as a starter and at times even in the main course.

As with most Indian foods, there are more than a couple of ways to prepare the filling which is then stuffed into the cored (generally baby) eggplant and pan-fried or curried. Although it sounds delicious, it tends to load up on the calories making it an occasional indulgence. But not anymore! Inspired by the healthier Greek and Italian versions of this dish, I decided to give the traditional Indian version a twist. I must say the results were absolutely delightful. You could serve it as an appetizer or eat it as a light main course too. Enjoy!

For more eggplant recipes, why don’t you try Dahi Baigan or Litti Chokha?


Spiced Grilled Eggplant


  • Medium sized eggplants (long variety)- 2
  • Medium sized potato (boiled)- 1
  • Medium sized onion (chopped fine)-1
  • Medium sized tomato (chopped fine)-1
  • Green chilies (chopped fine)-2
  • Garlic pods (chopped fine)- 6-8
  • Fresh coriander (chopped fine)-1/2 cup
  • Roasted peanuts (pounded to grits)-1 cup
  • Garam masala- ½ teaspoon
  • Red chili powder (optional)- ½ teaspoon
  • Turmeric powder- ½ teaspoon
  • Amchoor (dried mango powder) or freshly squeezed lime juice- 1 teaspoon
  • Salt-1.5 teaspoon or to taste
  • Oil- 1 tablespoon


  1. Cut the eggplants lengthwise and scoop out the centre leaving ¼ inch thick shells to hold the stuffing while grilling. Chop the scooped eggplant
  2. Heat oil in a skillet and add chopped garlic followed by red chili and turmeric powder. Stir on medium heat for a minute and add chopped onion. Saute until onions are translucent and add boiled and mashed potato. Mix well and add the tomatoes and garam masala. Cook on low heat stirring intermittently making sure the mixture does not stick to the sides. The entire step should take 7-10 minutes
  3. Add peanut grits, green chilies, fresh coriander, amchoor powder and salt and mix well. Cover and cook for another 5 minutes on low heat
  4. In the meantime preheat the oven to 180 degrees Celsius and line a baking tray with an aluminum foil
  5. Rub the eggplant shells both inside and outside with some oil and a pinch of salt. This will impart a smoky flavor to the shells as it grills. Stuff the prepared mixture into the shells and grill for 20 minutes or until the shells are soft and brown
  6. Serve hot as is or with a side of steamed rice


Calories (per serving)- 134
Nutrition- Fiber/Vitamin C/B6/Phytonutrients
It does wonders for your- Gut/Immunity/Heart/Blood Cholesterol
This is “My 8 pm Meal”



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