Bangan ka Bhurta (Indian Eggplant)

Bangan ka Bhurta (Indian Eggplant)

24
CARTHA 0

"This is a very simple, quick and more importantly authentic Indian side dish of grilled eggplant and tomato. Best served with naan or roti. It should have a consistency of, um, well, 'mush' when finished, but it's good."
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Ingredients

35 m servings 61 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 61 kcal
  • 3%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven broiler. Place eggplant in a roasting pan, and broil 5 minutes, turning occasionally, until about 1/2 the skin is scorched.
  2. Place eggplant in microwave safe dish. Cook 5 minutes on High in the microwave, or until tender. Cool enough to handle, and remove skin, leaving some scorched bits. Cut into thick slices.
  3. Heat oil in a skillet over medium heat, stir in the onion, and cook until tender. Mix in eggplant, and tomatoes. Season with cayenne pepper, salt, and black pepper. Continue to cook and stir until soft. Garnish with cilantro to serve.

Reviews

24
  1. 26 Ratings

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Most helpful positive review

Try this small change and you will definitely have authentic baingan ka bharta. After peeling off the eggplant skin, mash the pulp coarely. Use the mashed eggplant for the last steps when you re...

Most helpful critical review

My Bangan ka Bhurta did not look like the image posted, and did not taste like Indian Bangan ka Bhurta I've ever had in Indian restaurants. I've had it often since it is one of my favorite India...

Try this small change and you will definitely have authentic baingan ka bharta. After peeling off the eggplant skin, mash the pulp coarely. Use the mashed eggplant for the last steps when you re...

My Bangan ka Bhurta did not look like the image posted, and did not taste like Indian Bangan ka Bhurta I've ever had in Indian restaurants. I've had it often since it is one of my favorite India...

After eating something similar to this in a Mediterranean Restaurant I have been searching high and low for a recipe. This is it! This recipe is very tasty and easy to make. I left out the cilan...

I've never eaten this before, so I have nothing to compare it to. We had white rice and lentils along with sausage as the sides. Great combo~ We liked the eggplant roasted on top of the open fla...

needs more spices. there is another eggplant recipe on here which is much better. the texture was good though, but too more work using the microwave and oven, instead of just broiling the eggp...

I roasted the eggplant on an open flame gas stove burner - like the footnote says. I've had this many times before because it is somewhat of a traditional or everyday type of dish here in Trinid...

It seemed like a bit of work so we just simmered the ingredients together on the stove til cooked. We increased the cayenne to our taste and added garam masala per another review. I don't know w...

This was excellent!!! As well as others I cooked mine over my gas burner and added some chopped garlic to the onions as they were cooking. Also added some extra s&p and a little bit of cumin a...

I DID NOT LIKE EGGPLANT! Now I like it! We will cook this recipe at least twice a week.