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Indian Eggplant - Bhurtha

SUBMITTED BY: simmig

"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."

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Read Reviews (24)

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PREP TIME	15 Min
COOK TIME	50 Min
READY IN	1 Hr 5 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 eggplant
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 medium onion, sliced
1 teaspoon chopped fresh ginger
1 large tomato - peeled, seeded and diced
1 clove garlic, minced
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon salt, or to taste
ground black pepper to taste
1/4 cup chopped fresh cilantro

DIRECTIONS

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.
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.
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.

FOOTNOTES

Variation
You can also add peas to this dish. Stir in 1/2 cup of frozen peas when you are simmering the tomatoes.

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REVIEWS

Reviewed on Jul. 4, 2006 by swandivr22

The taste of this dish is good, but the texture leaves a little to be desired. A better way... MORE

Reviewed on Sep. 17, 2005 by DC Girly Girl

Good...I cut the eggplant in half and roasted it in the oven at 400 for 30 minutes. I also... MORE

Reviewed on Aug. 9, 2007 by ObMD4JC

At first i passed on this recipe because i thought it would be too much work to broil and... MORE

Reviewed on Apr. 5, 2007 by Katie G.

I was dubious about charring the eggplant in the oven, but it turned out perfectly, and was... MORE

Reviewed on Dec. 15, 2005 by JUNOON

Delicious! Just the right balance of spices. Serve with a yogurt or mint sauce and enjoy it... MORE

Reviewed on Oct. 28, 2005 by sgamko

This is such an awesome dish. I loooooved it. MORE

Reviewed on May 6, 2006 by GlassWalls

This was excellent. I'm usually not very good at making spicy Indian dishes, 'cause I can... MORE

Reviewed on May 13, 2008 by Ashelena

Delicious, easy, and very authentic! MORE

Reviewed on Jan. 23, 2008 by Caroline C

I'm crazy about Indian/Pakistani food, and I wanted to love this. I've never eaten anything... MORE

Reviewed on Sep. 10, 2007 by Patty Q.

This recipe was delicious! I had bought on sale several eggplants for my husband to make... MORE

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