Indian Spice Stuffed Eggplants & Potatoes (otherwise known in Gujarati as ‘Bharela Ringan Bateta nu Shak’). It is a traditional Gujarati vegetable dish that’s become very popular over the years. It consists of eggplants and potatoes stuffed with a chickpea flour based filling. It’s savory, it’s sweet, very simple and easy to cook, and tastes delicious. This recipe gets it’s unique flavor from the stuffing, which I’ve already made very easy for you with my Easy Indian Spice Blend recipe I posted a few weeks ago.
Now this is not just any Indian Stuffed Eggplants & Potatoes recipe, since there are many different versions of this very popular dish. I’ve had it at restaurants, dinner parties, and other family and friends’ homes, yet I’ve only ever loved and cared for my Mom’s version of the dish. You may be thinking that I’m biased, because I’ve been having it ever since I was young, but that not true at all. My grandmother passed her recipe down to my Mom, and she in turn has modified it many times and perfected it. There’s something about the unique flavors of her savory dry mix composed of chickpea flour, ground peanuts, coconut, and some of my favorite Indian spices (see my Easy Indian Spice Blend recipe) combined with her cooking method that makes this particular recipe amazing! It’s very healthy, not dripping with oil (as you typically see with other versions), very easy to make (especially if you already have my Easy Indian Spice Blend mix pre-made and stored in the fridge for use), bold in flavor, and irresistibly delicious! It was and still is one of my favorite Indian dishes, hands down! It was the one dish I frequently craved and requested when I came home from college to visit. A few years back, I realized that it was ridiculous that I hadn’t recreated this dish myself at home knowing how much my entire family loves it. Plus, aren’t these baby eggplants gorgeous and screaming to be stuffed?? Many of you guys have requested this recipe after having seen pictures of me making it on social media, and so finally here it is, my Mom’s easy and healthy version of Indian Spice Stuffed Eggplants & Potatoes!
My entire family loves this dish. We typically serve it with a side of rice, some home-made roti, or tortilla. I also love using leftovers the next day for lunch to make an awesome sandwich (YES…you can even make a sandwich out of this vegetable dish!!!). Simply sandwich the leftovers in between two slices of your favorite bread (whole wheat or sourdough being my favorite) and place it in a sandwich maker until it’s nice and grilled/crispy on both sides. Using a sandwich maker works well because it seals the sandwich on all sides so that the contents don’t fall out when pressed. Not to mention, the sandwich version is perfect for the kids and even makes for a great school lunch option.
If you already have a pre-made jar of my Easy Indian Spice Blend in your fridge, then pull it out and make this one of your next weeknight meals. If not, then this is a great time to try it out. Once you try out this recipe, you’ll be glad you have a large batch of the dry mix ready to go. And if you’re new to Indian spices and cooking, this is the perfect recipe to get you started…it’s easy, straightforward, and will leave you craving more! Don’t forget to tag me on Instagram or Facebook if you try out the recipe. Be sure to BOTH Tag me @vegetariangastronomy and #vegetariangastronomy so that I don’t miss it!