Indian Eggplant - Bhurtha

This is a traditional North Indian (Punjabi) Bhurtha made with eggplant and tomato, and seasoned with cumin, turmeric garlic and ginger. Serve with fresh roti or naan.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 120 Calories

Ingredients

• 2 tablespoons vegetable oil
• 1 clove garlic, minced
• ground black pepper to taste
• 1 eggplant
• 1 medium onion, sliced
• 1 teaspoon chopped fresh ginger
• 1 large tomato - peeled, seeded and diced
• 0.5 teaspoon ground turmeric
• 0.25 cup chopped fresh cilantro
• 0.25 teaspoon cayenne pepper
• 0.5 teaspoon salt, or to taste
• 0.5 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• 0.5 teaspoon cumin seeds

Recipe Instructions

Step 1

Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Garnish with fresh cilantro, and serve.

Step 2

Preheat the oven's broiler. Rub oil on the outside of the egg plant, or coat with cooking spray. Place under the broiler, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.

Step 3

Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger and garlic; cook and stir until tender. I don't let the onions get very brown. Stir in the tomato, and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes.