Small Aubergines Stuffed with Besan and Yoghurt
Lalkila Kitchen · Vegetarian · Vegetables · Side dishes · From the archive
Small aubergines hold a compact filling of besan, yoghurt, onion and spices in this archive adaptation. Choose similarly sized vegetables so they soften at a similar pace. The filling should stay inside a slit, rather than dissolve into a large pan of sauce. A close-fitting lid helps the flesh cook before the outside burns.
Ingredients
- 4 small aubergines
- 1 tbsp finely chopped onion
- 1 green chilli, finely chopped
- 2 tsp chopped coriander, divided
- 1 tbsp besan
- 1 tsp canola oil
- 2 tsp plain yoghurt
- 2 tsp water for the filling, plus small splashes for the pan
- 3/4 tsp red chilli powder
- 1 tsp ground coriander
- 1/2 tsp turmeric
- Salt to taste
Method
- Cut a deep lengthways slit in each aubergine without cutting it in two. Scoop a small cavity if needed.
- Stir besan, yoghurt, two teaspoons water, spices, salt, onion, chilli and half the coriander into a thick paste. Fill the slits, keeping any extra paste.
- Warm oil in a non-stick pan. Cook the extra paste briefly, then lay in the aubergines. Add a small splash of water and cover.
- Cook gently, turning carefully and adding small splashes of water to prevent scorching, until the flesh is tender through and the besan filling is cooked. Sprinkle over the remaining coriander.
Cooking notes
Do not rely on the archive’s short cooking intervals for whole aubergines. Probe the thickest part of the flesh and check the filling as well. Larger supermarket aubergines are a different size of cooking job; save this method for small ones. The modest amount of oil makes gentle heat and a little water important.
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More recipes
- Sago and Rice-Flour Uttapam with Onion and Coriander
- Dal Dhokli with Kokum and Peanuts
- Aloo gobi with coconut coriander and yoghurt
Source and adaptation
Joseph Paul’s approved recipe archive, 22500314-Indian-Recipes.pdf, pages 11–12, Stuffed Baingan. No individual author is identified on the recipe.
Clarified that the aubergines are small and slit, resolving the source ingredient line saying chopped. Added salt to the list, allowed pan water, and replaced fixed short intervals with tenderness and cooked-filling checks.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.