Name: Indian Eggplant - Bhurtha
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Eggplant - 1; Vegetable oil - 2 tablespoons; Cumin seeds - ½ teaspoon; Onion, sliced - 1 medium; Chopped fresh ginger - 1 teaspoon; Tomato - peeled, seeded and diced - 1 large; Garlic, minced - 1 clove; Ground turmeric - ½ teaspoon; Ground cumin - ½ teaspoon; Ground coriander - ½ teaspoon; Cayenne pepper - ¼ teaspoon; Salt, or to taste - ½ teaspoon; Ground black pepper to taste - ½ teaspoon; Chopped fresh cilantro - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Indian Eggplant - Bhurtha

1. Eggplant - 1

2. Vegetable oil - 2 tablespoons

3. Cumin seeds - ½ teaspoon

4. Onion, sliced - 1 medium

5. Chopped fresh ginger - 1 teaspoon

6. Tomato - peeled, seeded and diced - 1 large

7. Garlic, minced - 1 clove

8. Ground turmeric - ½ teaspoon

9. Ground cumin - ½ teaspoon

10. Ground coriander - ½ teaspoon

11. Cayenne pepper - ¼ teaspoon

12. Salt, or to taste - ½ teaspoon

13. Ground black pepper to taste - ½ teaspoon

14. Chopped fresh cilantro - ¼ cup

How to cook deliciously - Indian Eggplant - Bhurtha

1. Stage

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.

2. Stage

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.

3. Stage

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.