Stuffed Aubergine (Bharay Bengun)

Mums are the fonts of all knowledge! I went shopping the other day and bought these lovely looking small aubergines on an impulse, I am home and thinking, I have never made these without meat or chicken where do I begin?  Easy call mother! She sent me the recipe via voice note, and to her lovely tone I produced this soft, velvety, shiny, pulpy stuffed aubergine dish.  


  • 10 – 12 small aubergines (the stuffing does leak out if the aubergines are large)
  • 2 tbs Olive or other oil
  • 4ozs grated onions
  • 5 tbs tomato puree
  • 1.5 tsp salt (reduce to taste)
  • 1 tsp red chillie powder
  • Qtr tsp turmeric
  • 1 tsp fresh lemon juice (optional)
  • 2 tsp dry crushed coriander
  • 2 tsp dry crushed cumin
  • 5 tbs oil (for next stage)


  1. Wash the aubergines and wipe dry, make long slits from top to bottom cutting into quarters but ensuring they remain intact at the bottom.
  2. Place the oil in a small frying pan, add the onions, stir around until colourless but not brown, add the tomato puree, salt, chillies, turmeric, lemon juice and the crushed coriander and cumin. Cook together on low heat until well assimilated (approximately for 15 mins). Switch off and cool completely.
  3. Whilst mixture is cooling, place the second amount of oil into a large flat based frying pan or saucepan, warm the oil and gently place all the aubergines into the oil in a single layer.
  4. Cook covered on low heat for 10 – 12 mins, turn over very very carefully and cook the other side for 10 mins or until the colour changes. Remove aubergines into a flat plate and cool completely. Keep the pan with the oil on the stove for completing the dish later.
  5. When aubergines and mixture are both cool to the touch, use a spoon and fill the aubergines with the tomato and onion mixture deep into the slits, hold together and place in the frying pan with the remaining oil (add another 2 tbs if required). There must be enough oil to fully cover the bottom of the frying pan.
  6. Cook on the lowest heat setting for 7 – 8 mins then turn over, do the same to the other side be VERY CAREFUL when turning as they are soft and might break up, aubergines will appear soft and darker in colour, now sprinkle with garam masala and fresh coriander.

They are so melt in the mouth soft and yummy! You wont be disappointed with the taste even if they break up in the process! Best served with fresh chapattis, but I do enjoy them with rice or khichdee (rice and moong dhal) too!


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About Me

I am Sabiha Khokhar, born in Kenya now living in London – a busy working mother, wife, published author and passionate cook. Despite having many interests in life, my greatest joy is FOOD!

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