Fast Curries
This Air Fryer Bharwan Baingan / Air Fryer Stuffed Eggplant recipe is achieved without great effort and is incredibly flavorful. In this Indian recipe, the eggplants are air fried, making the outside skin crusty and the inside fleshy. The roasted spice mix gives it a savor that’s sure to be a crowd pleaser.
What kind of eggplant to do I need for Instant Pot Stuffed Eggplant – Air Fryer Bharwan Baingan / Air Fryer Stuffed Eggplant?
Baby eggplants can be found in the Indian grocery stores. Known as Indian eggplants, they are small with a dark reddish-purple color. Moreover, always look for younger, smaller eggplant that feels firm and is not mushy.
How do I make this recipe?
Firstly, dry roast the spices in a pan on low-medium heat. Add in desiccated dried coconut, coriander seeds, cumin seeds, whole red chili peppers, and raw peanuts. Let them dry roast for about 3 to 4 minutes until they become fragrant and the peanuts change color.
Next remove the roasted ingredients from the pot and let them cool. Finely grind them in a grinder to a fine powder.
Further add in ground turmeric, salt, and tamarind paste and mix well with a spoon. Set aside.
Rinse the eggplants well and starting from the bottom slit the eggplant upto an inch above the stem. Turn the eggplant 90 degrees and make another slit. There should be 4 slits in all.
Once done, stuff the egg plant with the ground spice mix.
Additionally, rub the Air Fryer basket with a brush the remaining oil and preheat at 350°F for 5 minutes. When the air fryer is preheated, place the eggplants in a single layer. Furthermore, gently brush the egg plants with oil. Finally, set the time and temperature (350°F for 12 minutes).
Serve hot.
Do try some of my other air fryer recipes.
Air Fryer Plantain Chips – Spicy Plantain Fries
Afghani Chicken Tikka – Air Fryer Chicken Tikka Afghani
Air Fryer Bharwan Baingan / Air Fryer Stuffed Eggplant
Ingredients
- 6 indian baby eggplants
- 1/2 tbsp dried desiccated coconut
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds (jeera)
- 3 whole dried red chili peppers
- 1.5 tbsp raw peanuts
- 1/4 tsp ground turmeric (haldi)
- 1 tsp salt
- 3/4 tsp tamarind concentrate
- 1.5 tbsp oil of choice
Instructions
- Dry roast the spices in a pan on low-medium heat. Add in desiccated dried coconut, coriander seeds, cumin seeds, whole red chili pepper and raw peanuts. Let them dry roast for about 3 to 4 minutes until they become fragrant and the peanuts change color.
- Next remove the roasted ingredients from the pot and let them cool. Finely grind them in a grinder to a fine powder.
- Further add in ground turmeric, salt, and tamarind and mix well with a spoon. Set aside.
- Rinse the eggplants well and starting from the bottom slit the eggplant upto an inch above the stem. Turn the eggplant 90 degrees and make another slit. There should be 4 slits in all.
- Once done, stuff the egg plant with the ground spice mix.
- Additionally, rub the air fryer basket with a brush the remaining oil and preheat at 350°F for 5 minutes. When the air fryer is preheated, place the eggplants in a single layer. Furthermore, gently brush the egg plants with oil. Finally, set the time and temperature (350°F for 12 minutes).
- Serve hot.
Notes
- I used small eggplants about 2 and 1/2 inches long. In case you use larger eggplants you can increase the air fryer time by an extra 2 to 3 minutes.
