Stuffed Eggplant with Green Chickpeas (Hare Chane Ka Baingan)
30 minutes
971 reads
About Stuffed Eggplant with Green Chickpeas (Hare Chane Ka Baingan)
Craving a vibrant, healthy, and utterly delicious vegetarian meal? Look no further than this Stuffed Eggplant with Green Chickpeas (Hare Chane Ka Baingan), a Bengali-inspired dish bursting with fresh, seasonal flavors.Imagine tender roasted eggplant halves filled with a savory mixture of lightly spiced green chickpeas, creamy mashed potatoes, and fragrant herbs. The final pan-fry creates a crispy exterior, giving way to a warm, comforting filling.This simple yet satisfying recipe is a celebration of seasonal ingredients and straightforward cooking, perfect for any occasion.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Produce
- 1 Eggplant medium size
- 1/2 cup Spring Onions chopped
- Coriander Leaves chopped
- 1 tsp Chili chopped, green
Pantry
- 1 cup Chickpeas green
- 1/2 cup Potato mashed
- 1 tsp Garlic chopped
- 1 tsp Poppy Seeds
- 1 tsp Garam Masala
- 1 tbsp Mustard Oil
- 1 tbsp Cashews chopped
- 1 tbsp Raisins
- 1.5 tsp Salt or to taste
Instructions
- Lightly crush the green chickpeas. This helps them absorb the flavors of the spices and creates a pleasant texture.
- Heat the mustard oil in a pan over medium heat. Add the chopped garlic and green chilies. Sauté for about 30 seconds until fragrant.
- Add the poppy seeds and chopped spring onions to the pan. Sauté for another minute until the spring onions soften slightly.
- Add the crushed green chickpeas, salt, mashed potatoes, garam masala, and chopped cashews to the pan. Stir well to combine all the ingredients.
- Roast the eggplant directly over a gas flame or under a broiler until the skin is charred and the flesh is tender. This adds a smoky flavor to the dish. Once cool enough to handle, scoop out a small portion of the flesh from each eggplant half, leaving a thin shell.
- Mix the scooped eggplant flesh with the cooked green chickpea mixture and chopped coriander leaves.
- Carefully fill the roasted eggplant halves with the chickpea mixture. Lightly press the filling down to ensure it stays in place.
- Heat a little more mustard oil in a separate pan over medium heat. Shallow fry the stuffed eggplant halves on both sides until golden brown and heated through. This adds a crispy texture to the eggplant.
- Serve the stuffed eggplant hot, garnished with extra coriander leaves and a sprinkle of raisins, if desired.
Recipe Notes
Good To Know
- If fresh green chana isn't available, you can substitute with frozen green chickpeas or even soaked regular chana. Be aware that this will slightly alter the texture and flavor, so adjust cooking time accordingly.
- For a richer flavor, lightly dry roast the poppy seeds before grinding or adding them to the dish. This enhances their nutty aroma.
- To prevent the brinjal (eggplant) from becoming mushy, cut it into slightly larger pieces and add it to the pot after the potatoes are halfway cooked.
- A garnish of freshly chopped coriander and a squeeze of lime adds a burst of freshness that complements the earthy vegetables.
Expert Tips
- For a smoother gravy, you can blend a portion of the cooked vegetables before adding the brinjal. This will give the dish a creamier consistency.
- Adjust the spice level to your preference by adding more or fewer green chilies. You can also use a milder chili variety for a less intense heat.
- If using dried chickpeas, ensure they are fully soaked and cooked until tender before adding them to the dish. Undercooked chickpeas can be tough and unpleasant to eat.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water or stock if needed to loosen the sauce.
Recipe Video
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Recipe Nutrition
Calories: 165kcalCarbohydrates: 12gProtein: 5gFat: 11gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 1710mgFiber: 2gSugar: 2g
Geeta Biswas
Articles: 919
5 Comments
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This is wonderful! Can’t wait to taste it.
This is perfect! Can’t wait to taste it.
Such a lovely dish! Thanks for sharing.
Absolutely mouthwatering! Thanks for sharing.
This looks so good! Appreciate the share.