Aubergine Stuffed With Pav Bhaji

by Zarina
Aubergine Stuffed With Pav Bhaji

Pav Bhaji is a delish street food dish from Mumbai, literally meaning bread and veggies. Ever tried it? I know it doesn’t sound very appetising but let me tell you, peeps, everyone LOVES pav bhaji, and it’s a fab way to get the kids to eat loads of hidden veg on top of soft buttery toasted rolls. You can, of course, use store-bought masala, but making your own takes it to another level.

Typical pav bhaji is not served in an aubergine, just my twist because they look so Flippin cool, plus I was watching the carbs.

Aubergine Stuffed With Pav Bhaji

Aubergine Stuffed With Pav Bhaji

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 2 tsp cumin seeds
  • 1/2 tsp black peppercorns
  • 4 dried red chillis
  • Seeds from 4 green cardamom pods
  • 2 cloves
  • 1 cinnamon stick
  • 1 whole mace
  • 1 tsp ground turmeric
  • 1 tsp amchur (mango powder)
  • cooking oil
  • 3 aubergines (round @natoora or long)
  • 5 large potatoes grated
  • 1 tbsp butter plus more for buttering rolls
  • 1 onion chopped fine
  • 1 green chilli
  • 2 fresh tomatoes diced small
  • 1/2 cauliflower grated
  • 1 green pepper finely chopped
  • 200g sweet corn chopped into smaller pieces
  • 1 cup peas
  • 600ml water
  • 1.5 tsp salt
  • 2.5 tbsp pav bhaji masala
  • large handful fresh coriander chopped


Heat spices on low in a dry pan except for turmeric and amchur. Wait until spices change colour, take off heat, stir in turmeric and amchur, cool. Grind to a fine powder. Jar, use within 6 months.

1. Preheat oven 180°C
2. Cut tops off aubergine if round or cut in half if long, carefully scoop out the flesh leaving 1cm rim, brush with oil, bake until tender, set aside. Chop aubergine flesh
3. Sauté onion and chilli in oil and butter on med heat 5 mins
4. Add chopped aubergine flesh, tomatoes, grated cauliflower, green pepper, sweet corn, peas, and 250ml water
5. Bring to boil, reduce heat, cover 20 mins until cooked
6. Add salt and pav bhaji masala, cook 2 mins
7. Stir in grated potatoes and remaining water, cook 10 min. Add more water if necessary
8. Mash veggies with a potato masher, cook 2 mins
9. Mix in coriander
10. Serve with buttered, toasted soft bread rolls and lime wedges

Thank you for the recipe inspo @chetnamakan 

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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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