Indian Eggplant — Bhurtha

This Indian eggplant — bhurtha recipe is a North Indian (Punjabi) style savory dish made with broiled eggplant, tomatoes, and a fragrant spice blend.

• 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

Preheat the oven's broiler. Rub oil on eggplant.

Step 2

Broil until flesh is soft and skin blisters, about 30 minutes. Turn as needed for even cooking. Cut eggplant in half lengthwise, scoop out flesh, and discard skin; chop and set aside.

Step 3

Heat oil in a large skillet or wok over medium-high heat. Add cumin seeds; let crackle for a few seconds and turn golden brown without burning. Add onion, garlic, and ginger; cook and stir until tender. Stir in tomato; season with turmeric, ground cumin, ground coriander, cayenne pepper, salt, and black pepper. Cook and stir for a few minutes.

Step 4

Place eggplant in the skillet; cook until some moisture evaporates, 10 to 15 minutes. Adjust seasonings if desired. Garnish with fresh cilantro, and serve.