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Indian Eggplant - Bhurtha

Reviewed: Jul. 2, 2010
I just made this recipe for the first time and I think it turned out wonderfully! I did make a few changes because I had a bunch of baby eggplants with bad spots from my garden that I needed to use. I cut them lengthwise and wept them for roughly an hour (coat them in salt and all of the bitterness and moisture seeps out, then rinse and pat dry). I had to cut them up to get rid of the bad parts, so I chopped them and put them in casserole dish with a few garlic cloves, a cherry bomb pepper and two tiny chili peppers (seeded and diced) and coated everything in olive oil. I roasted them in the oven at 400 degrees for about half an hour, turning every 10 minutes. I followed the rest of the directions as usual except I omitted the cumin seeds, used ground ginger and chili powder instead of cayenne. I also threw in a can of peeled potatoes just because I wanted to make it more substantial. I don't really measure spices either, just throw them in to taste. Also added a pinch of garam masala and ground cardamon. Delish!
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