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Indian Eggplant - Bhurtha

Reviewed: Aug. 30, 2013
Great recipe and quicker than salting the eggplant. If you aren't comfortable cooking with spices - this may not come out right the first time ** I highly recommend using fresh ingredients and spices to get the full flavor :) I used a red onion instead, and added a sliced serrano about two minutes before it was done, then set the flame on low and covered to add some spice throughout. Make sure to put spices directly onto the hot oiled pan before folding it into the rest of the dish to bring out the flavor. Covering the dish at the very end on a low flame will help moisten the dish if it's too dry and eggplant isn't reducing (see more about this below) About the eggplant - I put the oven on 375 for 30 min. and was a little impatient and didn't wait for the skin to blister, albeit it was very easy to get the meat out (will use a higher temp next time) - easy solution is to cut the eggplant in long slices when cooking and at the very end cover with flame on low and smash everything down once it's nice and soft. **If this didn't come out right for you with the level of spice - I recommend practicing with everyday dishes. Breakfast eggs and potatoes are my guinea pig with Indian spices and ingredients ;)
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