10% off for all new customers! Use coupon code ‘firstorder’ Shop now

Aubergines Stuffed with Peanut and Coconut (Bhara Baingan)

This magical vegetarian/vegan dish is a Gujarati classic. Shemin’s spicy Indian Curry Paste is mixed with desiccated coconut and peanuts to create a delicious filling that’s irresistible!

Serves

4

The star of the show

Gluten free
Shemin's Mild Curry Paste
vg-tag

Shemin's Mild Indian Curry Paste

Shemin’s Mild Curry Paste brings together a carefully balanced mix of spices to create a warm, aromatic curry without the heat. Made using our family recipe, it’s perfect for mild, comforting dishes that are full of flavour and easy to enjoy any day of the week. A simple way to cook delicious, family-friendly curries at home.
  • star-icon
  • star-icon
  • star-icon
  • star-icon
  • star-icon
(38)
Mild Mild
vg-tag pattern-img-2
product-img-4
Gluten free Dairy free
  • star-icon
  • star-icon
  • star-icon
  • star-icon
  • star-icon
(66)
spice-iconMedium

Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking. 

Ingredients

  • 12 baby aubergines (approx. 800g)
  • 60g desiccated coconut
  • 120g roasted unsalted peanuts, coarsely ground
  • handful fresh coriander, chopped
  • 100g Shemin’s Indian Curry Paste
  • 3 tbsp oil
  • 1 onion, sliced
  • lime juice to taste

How to make Aubergines Stuffed with Peanut and Coconut (Bhara Baingan)

  1. Cut each aubergine in half length ways, but don’t cut through the stem. Roll each one over and cut length ways again, still keeping the stem intact. Put in a bowl of cold water and set aside.
  2. Put a large lidded frying pan over a medium heat and, when hot, toast the coconut and peanuts for 2-3 minutes until the coconut is starting to brown. Tip into a bowl and mix with Shemin’s Curry Paste and the fresh coriander.
  3. Open each aubergine out like a flower and fill with the curry mixture using your hands. Keep any leftover stuffing to add to the pan later.
  4. Put the oil into the frying pan over a medium heat and fry the onion until soft and turning golden brown. Add the aubergines and 300ml water. Turn the heat up and cook for a couple of minutes, then put the lid on and turn the heat down. Cook for 10 minutes.
  5. After 10 minutes, gently turn the aubergines and add more water if it is looking too dry. If you had any leftover filling mixture, add this to the pan now and check the seasoning. Cook for a further 20 minutes or until tender, occasionally checking the mixture isn’t drying out. If it looks too dry, add more water.
  6. When done, add lime juice to taste and sprinkle over some fresh coriander. Serve with salad, cucumber and mint raita, and rice or chapattis.

Pair it with

Loved by curry enthusiast globally

tik Verified curry lover

After so many years the quality of your products remains true. Thank you team Shemins!

star-icon star-icon star-icon star-icon star-icon
tik Verified curry lover

Many thanks as always, going to try out your new Tikka paste, after all these years it will be interesting to taste the difference Cheers, Syd Roberts

star-icon star-icon star-icon star-icon star-icon
tik Verified curry lover

Have used fora few years now. Love it. Looking forward to trying the tikka curry paste

star-icon star-icon star-icon star-icon star-icon
tik Verified curry lover

Great service and products thanks

star-icon star-icon star-icon star-icon star-icon
tik Verified curry lover

Brilliant fantastic selection of everything

star-icon star-icon star-icon star-icon star-icon
tik Verified curry lover

Love your pastes. We’re not adventurous enough with what we cook. Need to look at your recipe suggestions more

star-icon star-icon star-icon star-icon star-icon