Stuffed Brinjals

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Preparation info

  • Serves


    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 5 small, round aubergines
  • 4 tbsp sunflower oil
  • Large tin chopped tomatoes
  • 1 tsp crushed garlic
  • ½ pint water
  • 8 medium-sized whole potatoes, peeled and parboiled
  • 1 onion, chopped
  • 1 whole green chilli, slashed open
  • Salt to taste


  • 1 tbsp desiccated coconut
  • 1 tsp dhania powder
  • 1 tsp jeera powder
  • ½ tsp each chilli powder and turmeric
  • 1 tbsp broken roasted peanuts (you can whiz them in a food processor)
  • 1 tbsp grated jaggery
  • Juice of 1 lemon


  • Heat the oil in a shallow pan with a lid.
  • Fry the onion until slightly brown, add the tomatoes and garlic, and cook until it thickens.
  • Add water and bring to the boil again, then take pan off the heat.
  • Mix all the ingredients for the stuffing, wetting it with water if you need to.
  • Cut open the aubergines two-thirds through, so they are attached at the stalk end.
  • Half-cut the potatoes in the same way.
  • Carefully push some stuffing on to one side of each vegetable and close it firmly.
  • Heat the onion and tomato sauce to a gentle simmer, adding the chilli.
  • Place the vegetables in the sauce and cover to cook for twenty minutes. If it looks too runny, take off the lid and finish cooking.
  • You can pour a little yoghourt over just before serving.