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Punjabi Bharwan Baingan (Stuffed Eggplant) Recipe

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Stuffed eggplant (bharwan baingan) is a tasty Punjabi dish

Stuffed eggplant (bharwan baingan) is a tasty Punjabi dish

Baingan, or eggplant, is a very popular vegetable that is prepared across the length and breadth of India. The stuffed eggplant dish we are preparing today is a North-Indian dish that is prepared in the Punjabi style.

You can serve this dish as a side dish with roti or some crisp parathas.

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Cook Time

Prep timeCook timeReady inYields

15 min

30 min

45 min

3-4 servings


  • 250 grams small round baingan (eggplant)
  • 2 tbsp vegetable oil
  • 1 large tomato, chopped
  • 2 tsp hara dhania (cilantro), chopped
  • 1 tsp coriander powder
  • 1/2 tsp amchur (mango powder)
  • 1/2 tsp red chilli powder
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1 tsp salt


  1. Remove the stalks of the baingan (eggplant). At the round end of each baingan, make two cuts at a right angle to each other. Don't cut all the way down. The cuts should be about three-quarters (3/4) of the way down, so that the baingan remains whole. See video below for reference. Set aside.
  2. In a large bowl, add all of the spices and salt. Mix well.
  3. Stuff each baingan with the spice mixture.
  4. Heat the oil in a pan on high heat; then reduce the heat to low. Place all of the baingan in the pan. Cover with a lid.
  5. At regular intervals of 2-3 minutes, lift the lid and turn over the baingan till they are about 80-85% cooked.
  6. Add the tomatoes and cover with the lid. Cook for 2 minutes.
  7. Remove the lid and stir-cook the tomatoes till they are nice and soft. Keep stirring continuously.
  8. Garnish the stuffed baingan dish with some chopped hara dhania. Serve hot.

Punjabi Bharwan Baingan (Stuffed Eggplant) Recipe

© 2020 Rajan Singh Jolly

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