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Bangan ka Bhurta (Indian Eggplant)
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Authentic Indian grilled eggplant and tomato side dish, perfect with naan or roti. Creamy and flavorful.
Ingredients:
  • 1 eggplant
  • 1 teaspoon vegetable oil
  • 1 medium onion, chopped
  • 2 roma (plum) tomatoes, chopped
  • 0.25 teaspoon ground cayenne pepper
  • 0.25 teaspoon pepper
  • 4 sprigs chopped fresh cilantro
Instructions:
  • Preheat the oven broiler. Roast eggplant in a pan for 5 minutes, turning occasionally, until half the skin is scorched.
  • Place the eggplant in a microwave-safe dish and microwave on High for 5 minutes, or until tender. Allow it to cool slightly, then peel off the skin, leaving some charred bits for added flavor. Slice the eggplant into thick pieces.
  • In a skillet, heat oil over medium heat. Sauté onion until tender. Add eggplant and tomatoes. Season with cayenne pepper, salt, and black pepper. Cook until soft. Top with fresh cilantro before serving.

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