Bharli Vangi

Stuffed baby eggplants

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Sanjeev Kapoor

Published 2011

  • About

This popular Maharashtrian dish of baby eggplants stuffed with an elaborate coconut and spice mixture is made on special occasions.

Ingredients

  • 8 to 10 baby eggplants
  • ¾ cup (90 grams) grated fresh coconut (or frozen unsweetened coconut

Method

  1. Slit the eggplants from the bottom into 4 sections, keeping the stem end intact. Put in a bowl of water while you prepare the filling.
  2. Reserve 1 tablespoon each of the fresh coconut and cilantro for garnish.
  3. Place a medium nonstick sauté pan over medium he