Vangerah na Ravaiya: Gujarati Stuffed Eggplant (વેગણ ના રવૈયા)

STUFFED EGGPLANT

STUFFED EGGPLANT

The Gujarati Kitchen

Servings

2

Prep Time

20 minutes

Cook Time

40 minutes

Stuffed eggplant with an array of spices and flavours that makes this eggplant dish a must try. Enjoyed on the side accompanied with another vegetable curry or on its own.

Ingredients

  • 1 medium onion, diced
  • 1/4 cup peanuts, crushed
  • 2 tablespoons coarse semolina
  • 1 teaspoon fresh green chilli, minced
  • 1/2 teaspoon fresh garlic, minced
  • 1/2 teaspoon fresh ginger, minced
  • 2 teaspoons ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon turmeric powder
  • 4 tablespoons oil, divided
  • 4 - 6 small eggplants
  • 1/4 cup tomatoes, blended, tinned or fresh
  • 1 tablespoon water

Directions

  1. In a small bowl, combine onion, peanuts, semolina, chilli, garlic, ginger, coriander, salt, sugar and turmeric. Add 2 tablespoons of oil and combine into a paste.

  2. Slice an ‘x’ into the eggplant starting from the bottom down. Fill each eggplant with 2 tablespoons of mixture.

  3. Heat remaining oil in a large frypan, on a medium heat. Add stuffed eggplants and cook for 20 minutes, rotating every 5 minutes. Add tomatoes and water, cook on low heat for a further 10-15 minutes or until cooked through. Serve hot on its own or as a side with another main dish.

Vangerah na Ravaiya: stuffed eggplant

Stuffed eggplant with an array of spices and flavours that makes this eggplant dish a must try. It's enjoyed on the side with another vegetable curry, or on its own.

Small eggplants are slit and filled with a paste of onion, crushed peanuts, semolina, fresh chilli, garlic, ginger and spices, then pan cooked and finished in a little tomato.

Tips for the best stuffed eggplant

  • Choose small eggplants. Small ones cook through evenly and hold the filling best.
  • Don't cut all the way through. Slice an 'x' from the bottom up, leaving the stalk end whole so the eggplant holds together.
  • Turn them every 5 minutes. Rotating the eggplants lets them brown evenly on all sides.

What to serve with it

Serve hot on its own, or as a side with another main dish like kadhi and rice, or with hot rotli.

Made this recipe? Tag us on Instagram @the.gujarati.kitchen. We'd love to see your ravera!

 

Love this recipe? You'll find more of our family favourites in our award-winning cookbook, A Little Bit of This, A Little Bit of That.
Over 100 Gujarati dishes Mum has cooked for our family for decades, finally written down with exact measurements.
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