Mamta's Kitchen - A Family Cookbook

Stuffed Aubergines - Free From Onion, Garlic and Tomatoes

Bharwa Baingan (Brinjal) - Bina Pyaz, Tamatar aur Lahsun Ke

Mamta Gupta

Free From Garlic Free From Onion Free From Tomato Indian Main Vegan Vegetarian

Stuffed aubergines are delicious; they can be made a day or two in advance and kept in the fridge or even frozen.

You can cook many other vegetables using this recipe.

This dish is made without onions and garlic. My friend Vimal Berry adds ground peanuts also to the stuffing mix.

Serve 2-3


  • 200 gm. small aubergines
  • For stuffing masala mix
  • 1 tsp. coriander powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. coarsely ground fennel or saunf
  • 1/4 tsp. ginger powder (saunth)
  • 1/2 tsp. Garam Masala (optional)
  • Chilli powder to taste
  • 1/2 tsp. or less salt, adjust to taste
  • for cooking
  • 1 1/2 tbsp. cooking oil of choice
  • 1/2 tsp. cumin seeds
  • A little water if needed.
  • 1 tsp. lemon juice, adjust to taste.


  1. Wash and dry each aubergine. Trim stalks to remove stale ends, but do not remove them completely. They hold the slit aubergines together & taste good.
  2. Make two slits lengthways, like a cross, running through the entire length of each aubergine, almost to the stalk. If they are thinl aubergines, make only one slit.
  3. Place all spices and salt in bowl and mix.
  4. Hold each aubergine, one at a time, in one hand, parting the slits gently, taking care not to break off any slices. Spoon in 1 portion of the masala inside each aubergine, using your other hand. Keep aside.
  5. Heat the oil in a non-stick wok or karahi.
  6. When hot, add cumin seeds.
  7. When the seeds splutter, don't let them burn, turn the heat down.
  8. Add all the aubergines, sprinkling any leftover masala mix on top.
  9. Let it cook covered on medium-low heat, stirring very gently from time to time. You may need to add a little water, a couple of tablespoons, if the aubergines are not very fresh.
  10. Take care not to break the aubergines. It takes up to 20-30 minutes to cook them well on low heat.
  11. Cook covered until aubergines are soft and the skin is shrivelled. Turn very carefully, once or twice, taking care not t break them.
  12. Once cooked, lift the aubergines out one by one, gently, and place in a serving dish. Discard oil.
  13. Sprinkle with green coriander and serve hot with Parathas or any other Indian bread or as part of an Indian meal.
This recipe was originally created Dec 19, 2023 and last updated May 21, 2024

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