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Indian Eggplant - Bhurtha
Indian Eggplant - Bhurtha
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
North Indian style eggplant and tomato Bhurtha seasoned with cumin, turmeric, garlic, and ginger. Perfect with fresh roti or naan.
Ingredients:
  • 1 eggplant
  • 2 tablespoons vegetable oil
  • 0.5 teaspoon cumin seeds
  • 1 medium onion, sliced
  • 1 teaspoon chopped fresh ginger
  • 1 large tomato - peeled, seeded and diced
  • 1 clove garlic, minced
  • 0.5 teaspoon ground turmeric
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground coriander
  • 0.25 teaspoon cayenne pepper
  • 0.5 teaspoon salt, or to taste
  • ground black pepper to taste
  • 0.25 cup chopped fresh cilantro
Instructions:
  • Preheat the broiler. Coat the eggplant with oil or cooking spray and broil until tender and skin is blistered, about 30 minutes. Turn occasionally for even cooking. Halve the eggplant, scoop out the flesh, discard skin, chop the flesh, and set aside.
  • In a large skillet or wok over medium-high heat, heat the oil until shimmering. Add cumin seeds and cook until golden brown and fragrant, being careful not to burn them. Add onion, ginger, and garlic, stirring until tender but not browned. Introduce tomato, turmeric, ground cumin, ground coriander, cayenne pepper, salt, and black pepper. Cook together for a few minutes.
  • Cook eggplant pieces in a skillet for 10 to 15 minutes until moisture evaporates. Season to taste, garnish with fresh cilantro, and serve.

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