Indian Eggplant — Bhurtha
Description
This Indian eggplant — bhurtha recipe is a North Indian (Punjabi) style savory dish made with broiled eggplant, tomatoes, and a fragrant spice blend.
Ingredients
•
1 eggplant
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2 tablespoons vegetable oil
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1/2 teaspoon cumin seeds
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1 medium onion, sliced
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1 clove garlic, minced
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1 teaspoon chopped fresh ginger
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1 large tomato - peeled, seeded and diced
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1/2 teaspoon ground turmeric
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1/2 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/4 teaspoon cayenne pepper
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1/2 teaspoon salt, or to taste
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ground black pepper to taste
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1/4 cup chopped fresh cilantro
Directions
1
Preheat the oven’s broiler. Rub oil on eggplant.
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.
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.
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.